Tomato Zucchini Omelet

The Tomato Zucchini Omelet is a vibrant and flavorful dish that combines tender zucchini and juicy tomatoes with the richness of eggs. Seasoned with turmeric, black pepper, and fresh basil, this omelet offers a delightful blend of tastes and textures. It’s an easy-to-make, nutritious meal that works well for breakfast, lunch, or dinner.

For a Serving Size of Two:

Ingredients:

• 100 grams finely chopped zucchini
• 100 grams finely chopped tomatoes
• 2 large eggs
• 1 tablespoon chopped onions
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black pepper
• Salt to taste
• 1 teaspoon olive oil

Procedure:

• Heat the olive oil in a non-stick pan over medium heat.
• Add the chopped onions and cook until they become translucent. Add the chopped zucchini and tomato to the pan. Sauté for about 3-4 minutes until the vegetables are tender.
• In a bowl, whisk the eggs with salt, black pepper, and turmeric powder. Stir in the chopped basil or parsley.
• Pour the egg mixture over the sautéed vegetables in the pan. Cook on medium-low heat, allowing the eggs to set around the edges.
• Gently lift the edges of the omelet with a spatula to let any uncooked egg flow to the bottom. Once the omelet is mostly set but still slightly runny on top, carefully fold it in half.
• Continue cooking for another 1-2 minutes until the omelet is fully cooked through. Slide the omelet onto a plate. Serve the Tomato Zucchini Omelet hot with a side of whole grain toast or a fresh salad.

Nutritional Benefits:

Nutritional Information:

• Calories: 233 kcal
• Protein: 14.4 g
• Carbohydrates: 9.7 g
• Fat: 13.2 g