1 tsp. olive oil
2 eggs, lightly beaten
1/2 small zucchini, coarsely grated (if moist, squeeze out excess moisture)
1/4 cup reduced fat cheese
1/2 cup mushrooms, chopped
1 tomato, chopped
1/2 capsicum, chopped
• Heat olive oil over medium heat then add the egg and swirl to coat the base of the pan.
• Sprinkle the egg with the grated zucchini, tomatoes, capsicum, mushrooms + cheese.
• Cook for 2 mins or until set, then turn over and cook the other side. Alternately, pour it in a muffin pan.
• Remove the omelette from the pan and set aside to cool slightly before serving.