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Healthy Zucchini and Mushroom Omelette

Zucchini and Mushroom Omelette Recipe


OMELETTE with Zucchini and Mushrooms 


1 Protein, 1 Vegetable


For the omelet

2 organic free-range eggs
1 tablespoon water
1/8 teaspoon sea salt
1 tablespoon coconut oil
1/8 cup crumbled goat cheese
Freshly ground pepper

For the filling

½ cup sliced zucchini
½ cup sliced button mushrooms
1 cup spinach or ½ diced onions and bell peppers
1 tablespoon coconut oil

zucchini omelette


Drizzle coconut oil in a skillet. Add sliced zucchini, mushrooms, and spinach (or onions and peppers). Cook until tender but not brown.
In a bowl combine eggs, water, salt, and a grind of pepper. Using a whisk, beat until combined but not frothy. In an 8- or 10-inch skillet with flared sides, heat coconut oil. Lift and tilt the pan to coat the sides.
Add egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs and letting uncooked portion flow underneath.
When eggs are set but still shiny, spoon filling of zucchini and mushrooms across center of omelet. Sprinkle crumbled goat cheese atop filling. Fold omelet in half. Transfer onto a warm plate.

Recipe Credit: Healthy Recipes

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