Last week a reader reached out wanting to know if I had any good omelet recipes up on the website. Surprisingly, although I have a ton of egg recipes, I haven't shared too many omelets around here. Although omelets are something I make quite often, I never think to share them because they usually are a last minute, kitchen sink type of recipe for me. I throw in whatever I have on hand usually while rushing frantically to make a meal in under 10 minutes. However they are a great healthy option for breakfast, lunch, and dinner. The eggs provide a blank canvas for almost any combination of veggies, cheese, leftover proteins, and herbs. Easy, quick, and delicious - my kind of meal.
For today's recipe, it's definitely pushing it a bit in terms of seasonality, but since I am still finding really great looking tomatoes and zucchini at the farmer's market, I plan on enjoying them as long as possible. Winter tomatoes just aren't the same so I like to savor as many tomatoes as possible this time of year. From there, it's just a simple mix of zucchini and basil. Defintiely feel free to add lots of delicious cheese, sliced avocado, or sausage (a personal favorite).
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