My favourite way of preparing omelette lately is by steaming or baking it. Steamed omelette creates a very nice fluffy texture that I really enjoy. Baking creates a texture that is similar to flying and also creates some browning if that is what you are after.
This omelette allows you to incorporate leftover egg yolks, and use zucchini that currently is in season.
This year my garden blessed me with an abundance of zucchini so I ventured on a culinary journey to make the best of this nutrient dense vegetable. And starting your day with a healthy protein packed breakfast is always a win!
Ingredients
- Around 150-200 g of zucchini, grated. Peel it if skin is hard.
- 3 scallions or a bunch of chives, chopped
- Bunch of fresh parsley, chopped
- 4-5 eggs, can use leftover egg whites or egg yolks
- 25-50g hard cheese such as parmesan, gruyere, grated (optional)
- salt, pepper
- 2 tsp pine nuts (optional)
Instructions
1. Place eggs in a blender and mix until fluffy.
2. Add chopped scallions, parsley, grated zucchini, grated cheese (optional) and pine nuts (optional).
3. Mix all ingredients with a spoon until well combined.
4. Season to taste.
5. You can fry it, bake it, or steam it! Place the mixture in a frying pan with some butter and cook covered for about 5-7 minutes. Alternatively, place the mixture in a dish that can go to the oven or into a steaming vessel. Bake or steam for about 20-25 minutes.
6. Enjoy!
7. If you made the recipe - share and tag it @healthywithjoanna
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