Open-Faced Zucchini, Cilantro, and Cheese Omelet
Prep Time: 10 Mins
Cook Time: 10 Mins
Total Time: 20 Mins
Serves: 1
This is my go-to quick and healthy lunch. I make variations of eggs most days for lunch because of the speed at which I can put together a meal and the high level of protein. This recipe is one of many in my egg-pizza collection, where eggs are cooked and topped with a selection of whatever veggies and cheese I have on hand. Here, egg whites are used to deliver an extra punch of protein, as well as create a greater, fluffier base for all the veggies.
Ingredients
1 tablespoon olive oil
1 shallot, finely diced
1 small zucchini (or half a large one), thinly sliced in rounds
1 egg
1/2 cup of egg whites
1/4 cup grated cheddar
1/2 a small jalapeno, thinly sliced (optional)
Cilantro for garnishing
Salt and pepper to taste
Directions
Set the oven rack to the middle position, and preheat the oven's broiler.
In a medium-sized, oven-safe, non-stick skillet heat 1/2 tablespoon of olive oil over medium heat. Add the shallot and cook, stirring frequently, until soft, about 3 minutes. Add the zucchini and cook another 5-7 minutes, tossing the food in the skillet occasionally for even cooking, until everything is lightly browned. Season with a pinch of salt.
While the veggies are cooking, crack one egg, and add half a cup of egg whites to a small bowl. Beat the eggs with a pinch of salt and a few twists of freshly ground pepper.
Once the veggies are cooked, empty the skillet's contents onto a clean plate. Add the remaining 1/2 tbsp olive oil to the pan and add the beaten eggs to the skillet. Cook for 2-4 minutes, until the eggs start to solidify, but are only halfway cooked.
Sprinkle the zucchini and onion mixture and the grated cheese on top of the eggs. Move the skillet to the oven and broil for 2-3 minutes, until the eggs are just cooked.
Serve topped with the jalapeno slices, if using, and sprinkle the cilantro on top.
Notes
If you do not want to use egg whites, use 3 eggs and add a splash of milk.
If you do not have an oven-safe skillet, instead of broiling, cover the skillet with a lid until the eggs are cooked.
