Ingredients for Spicy Zucchini Omelet
- Purple Onions
- Fresh Zucchini
- 3 large eggs
- Cold Water
- Ground Cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Pinch of black pepper
- 1/4 cup salsa, plus extra for serving
- Sour cream, for serving (optional)
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How to Make Spicy Zucchini Omelet
- Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat.
- Sauté 1/2 cup chopped purple onion and 1 cup chopped zucchini for 3-5 minutes, until softened but not browned. Set aside.
- In a medium bowl, whisk together 3 large eggs, 1 tablespoon water, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and a pinch of black pepper.
- Pour the egg mixture into the prepared skillet. Gently stir to combine with the zucchini and onion mixture.
- Cook undisturbed for 2-3 minutes, or until the edges begin to set.
- Reduce heat to medium-low. Using a rubber spatula, gently lift the edges of the omelet, tilting the pan to allow uncooked egg to flow underneath.
- Continue cooking for another 3-4 minutes, or until the top is mostly set but still slightly moist.
- Spread 1/4 cup salsa in a line down the center of the omelet, leaving a small border.
- Using your spatula, gently lift one side of the omelet and fold it over the salsa.
- Serve immediately, garnished with sour cream and extra salsa (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
11g
Carbs
0g
