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Healthy Zucchini Omelet

Zucchini not only is a good source of Vitamins A and C and folate, it tastes great and is quite versatile. For maximum nutrition, wash, but do not peel your zucchini before cooking or eating. Use it in this recipe to give your morning omelet some zip.

Notes

If you'd like to find other great healthy breakfast egg recipes, click here.

Ingredients

  • 800 grams zucchini
  • 125 milliliters sunflower oil
  • 3 eggs
  • 4 egg whites
  • dried oregano, to taste
  • freshly ground black pepper, to taste

Instructions

  1. Cut away the stems of the zucchini and the area around them.
     
  2. Wash and split them lengthwise, then cut them in slices.
     
  3. Heat oil in a pot and steam the vegetables until gold-yellow while turning them several times.
     
  4. In a bowl, stir eggs thoroughly, season them with oregano and pepper.
     
  5. Spray a pan lightly with cooking spray and pour in the egg mass.
     
  6. Spread the drained zucchini pieces over the egg mass and stir them in a bit.
     
  7. Let the omlett curdle slowly, then serve immediately.

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What's with the grams and milliliters? Americans don't think that way - at least this one doesn't, and I don't really want to try to translate.

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