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).
Zucchini, Tomato, and Basil Omelet
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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