2largeeggscan increase to 3 eggs for a larger meal
2tbspunsweetened soy milkor any other unsweetened milk of choice
1tspdried dill
1/2tspgarlic powder
1/4tspsalt
1tbspextra virgin olive oil
Instructions
Preheat oven (or oven grill function if you have it) to 160 degrees Celsius (fan forced).
Grate the zucchini (no need to peel). Set aside.
Crack eggs into a bowl and add milk, dill, garlic powder and salt. Whisk together until combined.
Add olive oil to an oven-safe frypan and cook the zucchini for 2-3 minutes over a moderate heat, until the zucchini is softened and some of the moisture has evaporated out of the zucchini. You'll notice the amount of zucchini looks smaller.
Arrange the zucchini evenly across the frypan. Pour the egg mixture into the pan and gently tilt the pan until the egg mixture is evenly distributed.
Let the mixture cook on the stove for 2 minutes and then place into the oven to cook the top of the omelette - this will take around 5 minutes.
Once the top of the omelette is golden and firm, use an oven mitt or tea towel to carefully remove pan from the oven. Slide an egg flip under the omelette and tilt the pan so that the omelette slides out onto your serving plate/bowl.
Notes
This recipe is REALLY GOOD with some cheese added. Either add 1/4 cup of shredded cheddar cheese, or 1/4 cup crumbled feta cheese. Sprinkle over the top just after you add the egg mixture to the pan, and allow the cheese to melt in.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!