Breakfast for dinner is always a good idea!
I was on Facebook Live last night when I attempted making this recipe. While the outcome was tasty, I ended up flipping the omelet over to cook both sides because I prefer my eggs fully cooked. My intensions were for this to be an open face omelet, and if you enjoy slightly runny eggs, you will like the way I do it in my video. If you are like me and prefer your eggs fully cooked, you'll want to flip it over or make this into a traditional omelet. I try to venture out with runny eggs on occasion, but I almost always wish it were cooked all the way through. I even used toast to soak up some from the top last night, but I decided it was worth it to just cook it the way I prefer so I could enjoy it. Anyway, one other thing that I didn't do in the video but do recommend doing is taking the grated zucchini and wrapping it up in paper towels to wring out some of the moisture. It wasn't awful without wringing it out, but it definitely added to the runny eggs in my first attempt. With my husband's omelet, I used the paper towels to soak up the moisture, and it worked well. He likes runny eggs though. Opposites attract.
Ingredients
-1 zucchini
-3 eggs
-1oz plain goat cheese
-salt & pepper to taste
-thyme to taste (for topping)
Directions
Step 1 Grate the zucchini and wring out the moisture by using paper towels.
Step 2
Crack 3 eggs in a bowl and scramble. Mix in the zucchini, salt and pepper and stir until well combined.
Step 3
Spray a pan with cooking spray and heat over medium heat. Pour the egg mixture onto the pan and cook for 3-5 minutes (until bottom half is mostly cooked).
Step 4
Sprinkle the goat cheese all over the egg mixture and cook for another 3(ish) minutes. Be careful to not burn the bottom of the omelet. If you want this to be a traditional omelet, go ahead and fold it over and cook to your liking. If you are like me and want both sides cooked, flip the omelet completely over like a pancake and cook for maybe 1 minute. Top your omelet with thyme and enjoy!
Serves 1
Nutrition Facts
Calories: 320 Carbs: 6 (Net Carbs: 4g) Fat: 21g Protein: 26g
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