Cheese omelet with zucchini & potato
Cheese omelet with zucchini & potato
529kcal Per person
25g Protein
35g Carbs
32g Fat
6g Fiber
Ingredients
- 4 ounces potato (112 g)
- 1 zucchini
- ½ onion
- 1 tablespoon olive oil (15 ml)
- 1 ½ teaspoon Italian seasoning (3 g)
- 2 eggs
- 1 ounce grated cheese (28 g)
Preparing this recipe
- Peel the potatoes and cut them into small cubes. Also, dice the zucchini. Finely chop the onion.
- Heat half of the oil in a skillet and sauté the onion until translucent. Add the potato, zucchini, Italian seasoning, salt and freshly ground pepper. Cover and simmer gently for 6-8 minutes until the vegetables are tender, stirring occasionally.
- Meanwhile, beat the eggs in a bowl and stir in the cheese with some pepper.
- Heat the remaining oil in a frying pan and pour in the egg mixture. Slide the set egg from the edges to the center, allowing the remaining liquid egg to flow to the edges.
- Once the top is just set but still glossy, slide the omelet onto a plate. Spoon half of the zucchini mixture onto one side of the omelet and fold the omelet in half. Serve the remaining zucchini mixture alongside.
Tip van FitChef
1. If you're in the mood for spice, sauté a finely chopped (piece of) red chili pepper.
2. It's delicious to have it with a side salad.
