Greek Omelette with Zucchini and Tomato
Ingredients
- 4 tbsp extra virgin olive oil
- 1/2 onion, diced
- 1/2 medium zucchini, diced
- 1 tomato, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried mint
- 4 eggs, whisked
Instructions
- In a saute pan on medium heat add half of the extra virgin olive oil. Heat for 1 minute.
- Add the onion and zucchini. Saute for 5 minutes, stirring often.
- Add the tomato, salt, pepper, dried oregano, and mint.
- Cook down until most of the moisture is gone, about 5 minutes. Turn the heat to low, remove the vegetables with a slotted spoon into a bowl.
- Add the other 2 Tbsps of olive oil back to the same saute pan. Add the eggs. Wait 30 seconds for the egg to begin cooking and using a spatula, lift up the edges of the egg and tilt the pan in that direction so that the runny egg fills the open space.
- Once the egg isn't runny anymore add the vegetables back to one side of the omelet. Carefully flip the egg onto the top of the vegetables. Lower the heat to very low heat and cook for 2 minutes so the egg in the middle finishes cooking.
- Remove from the pan with a spatula and enjoy!
Nutrition
Calories: 408kcalCarbohydrates: 8gProtein: 13gFat: 37gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 327mgSodium: 716mgPotassium: 456mgFiber: 2gSugar: 4gVitamin A: 1131IUVitamin C: 19mgCalcium: 91mgIron: 3mg
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