• Alison Elliott

Veggie Omelette

Updated: Aug 1



Ingredients:

2 tbsp. Olive oil

1/2 c. Baby kale

1/2 c. Zucchini (chopped)

3 Eggs (whisked)

1/2 tsp. Salt

1/2 tsp. Pepper

1/4 c. Cheddar cheese (shredded)

2 tbsp. Scallions (chopped)

1/2 Avocado (sliced)

1 tbsp. Sriracha (optional)


Heat a sauté pan with 1 tablespoon of olive oil. Add the kale and zucchini and sauté for 5 minutes. Remove from heat and set aside. Heat a sauté pan with 1 tablespoon of olive oil. Add the eggs, salt, and pepper. Cook the eggs on one side for 5 minutes and then flip it over and cook it on the other side for 5 minutes. Add the kale and zucchini to the inside of the cooked omelette. Add the cheddar cheese and remove from heat. Fold the omelette. Add the avocado and scallions to the top of the omelette. Add sriracha if desired.


Serving Size: 1

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