High-Protein Zucchini Omelet for One
A single-serving high-protein omelet with zucchini, egg whites, and Parmesan—quick to make on the stovetop.
Equipment
- nonstick skillet
- Bowl
- Whisk
- Spatula
Ingredients
Ingredients
- 1 teaspoonolive oil
- 1/4 cupred onion chopped
- 1 cupzucchini diced into matchsticks
- 1 largeegg
- 3/4 cupegg whites
- 2 tablespoonsParmesan cheese grated or shredded
- 1/4 teaspoonkosher salt
- fresh black pepper to taste
Instructions
Instructions
- Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-low heat.
- Add 1/4 cup chopped red onion and cook, stirring occasionally, until golden, about 2 to 3 minutes.
- Add 1 cup zucchini (diced into matchsticks) and season with fresh black pepper to taste. Cook, stirring occasionally, until the zucchini is tender, about 3 to 4 minutes.
- In a medium bowl, whisk 1 large egg, 3/4 cup egg whites, 2 tablespoons Parmesan cheese, 1/4 teaspoon kosher salt, and additional fresh black pepper to taste until combined.
- Pour the egg mixture over the vegetables in the skillet and tilt the pan so the eggs evenly cover the vegetables.
- Cover the skillet and cook over low to medium-low heat until the eggs are set and no liquid remains in the center, about 5 minutes.
- Slide the omelet onto a plate (use a spatula or invert the skillet) and serve.
Notes
Notes
If you're trying to avoid cheese with rennet, you can use
Organic Valley Shredded Parmesan
or
BelGioioso Vegetarian Parmesan
, as vegetarian options.
If you're trying to avoid cheese with rennet, you can use
Organic Valley Shredded Parmesan
or
BelGioioso Vegetarian Parmesan
, as vegetarian options.