Healthy zucchini breakfast omelette

Eggs are a popular choice for those looking for a healthy breakfast recipe. Packed full of protein and with the ability to keep you feeling full for longer, why not pair them with zucchini, which is not only low calorie but packed with vitamin A, vitamin C and potassium.

This omelette also uses coconut oil; a cholesterol-free oil that is not only better for your health than butter and trans fats, but adds a lovely subtle coconut flavour to the omelette that will keep you wanting to make it again and again!

For a variation on this recipe, you can use other vegetables in place of the zucchini.

 

What will you need?

  • 1 medium courgette
  • 1 teaspoon coconut oil
  • 2 medium eggs
  • Black pepper, to taste


What to do?

1. Wash the zucchini and slice off each end. Coarsely grate the zucchini and pat dry with kitchen towel to remove some of the moisture, before placing into a bowl.
2. Beat the egg, and stir in the grated zucchini until well coated. Season the mixture with black pepper to taste.
3. Heat the coconut oil in a medium pan until melted. Pour in the egg and zucchini mixture into the pan, flattening down with a spatula. Cook on one side until lightly browned, then flip the omelette over to brown on the other side.
4. Serve while still hot, either on its own or topped with smoked salmon. Enjoy!

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