Cheddar Omelet with Sautéed Tomato and Zucchini
4.6g
Net Carbs
27.9g
Protein
33.4g
Fat
1.4g
Fiber
435
Calories
Ingredients:
- 1 teaspoon Olive Oil
- 1/2 cup chopped Zucchini
- 1/2 medium whole (2-3/5" diameter) Red Tomatoes
- 2 large Eggs (Whole)
- 1/2 cup shredded Cheddar Cheese
Directions:
- Preheat a skillet with 1 teaspoon oil. Add chopped zucchini to pan and sauté until soft about 2-3 minutes. Add chopped tomatoes and heat through about 1 minute. Remove from skillet and set aside.
- Pour slightly beaten eggs into the skillet and cook 2-3 minutes until large bubbles begin to form and bottom edge is set. Carefully lift one edge of omelet and flip over. Cook an additional 2 minutes.
- Layer half of cheese onto half of the omelet then top with tomatoes and zucchini. Layer the second half of cheese over the vegetables then carefully flip over the other half of the omelet to sandwich in the cheese and veggies. Heat through until cheese begins to melt. Remove from heat to a serving plate and top with remaining vegetables.
