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

1. Set the oven rack to the middle position, and preheat the oven's broiler.

2.  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.

3. 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.

4. 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.

5. 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.

6. 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.