Breakfast Omelette Wash the zucchini and cut it into small cubes. Heat a skillet over medium heat and add olive oil. Cook the zucchini and red pepper until they soften a little. Add the washed spinach leaves and saute for one minute. Beat the eggs in a bowl and add salt and pepper. Add mixture to the pan on top of the vegetables. Reduce heat to low and let stand for a minute. Add cheese and fold in half. Cook for half a minute more, then remove from heat and serve. Cooking tips:
When beating the eggs, it only needs to be enough to mix the whites and the yolks; they don’t need to be completely combined.
Varieties: Replace the zucchini and spinach with sautéd mushrooms cut into slices or diced. Add oregano, olive oil, and salt to the beaten eggs before adding to the mushrooms. You can skip the veggies and go straight to the eggs while adding some diced ham or bacon. For a different presentation or a creamier consistency, just add the beaten eggs, salt, and pepper and to the pan, let it cook for a bit, and then roll it up. Calories: 256 kcal Carbohydrates: 6 g Protein: 19 g Fat: 17 g Saturated Fat: 7 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 351 mg Sodium: 906 mg Potassium: 481 mg Fiber: 2 g Sugar: 4 g Vitamin A: 2157 IU Vitamin C: 43 mg Calcium: 223 mg Iron: 2 mg