Zucchini finally went on sale at the grocery store and I had ~100mL of diced tomatoes in the fridge that needed using, so this omelette seemed like a natural choice. The herbs and Parmesan worked very well with the veggies and produced a satisfying breakfast.

Zucchini, Tomato, and Green Onion Omelette

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 1 Tbsp. olive oil
• ~1/2 c. chopped zucchini
• 2 green onions, chopped
• 2 cloves garlic, minced
• ~100mL diced tomatoes
• 1/2 tsp. chopped fresh rosemary (or 1/4 tsp. dried)
• 1 tsp. chopped fresh basil (or 1/2 tsp. dried)
• salt and pepper, to taste
• 5 large eggs
• 1 Tbsp. water
• 1-2 Tbsp. milk
• 1 tsp. butter
• 1 handful baby spinach (optional)
• 1/4 c. grated Parmesan

Directions

1. Heat the oil over medium heat.
2. Add the zucchini, green onions, and garlic, and sauté for 2-3 minutes.
3. Add the tomatoes, rosemary, basil, and salt and pepper to taste and cook for another minute or two.
4. Transfer the vegetables to a bowl and set aside.
5. Beat the eggs with the eggs, water, and a bit more salt and pepper.
6. Melt the butter over medium-low heat.
7. Pour the egg mixture into the pan and cook for a minute or so.
8. Carefully lift the edges of the egg to allow the uncooked egg to run underneath and cook for another minute or so.
9. Add the baby spinach (if using) to one half of the egg.
10. Top with vegetable mixture and cheese.
11. Once eggs are almost completely set, fold the omelette over.
12. Carefully flip the omelette and cook until heated through (~1 minute longer).
13. Serve with toast and/or buttermilk biscuits.