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Zucchini, Basil and Goat Cheese Omelet SmartPoints 5



  • 4 spray(s) cooking spray, divided
  • 1 small uncooked zucchini, cut into julienne
  • 2 large egg white(s)
  • 1 large egg(s)
  • 1/4 tsp table salt, or to taste
  • 1/8 tsp black pepper
  • 2 Tbsp soft-type goat cheese, crumbled
  • 1 Tbsp basil, cut into ribbons (or more to taste)
  1. Coat an omelet pan with cooking spray; heat over medium heat. Add zucchini to pan; cook, tossing frequently, until tender crisp, about 2 to 3 minutes. Remove zucchini from pan; set aside.
  2. In a medium bowl, beat egg whites, egg, salt and pepper until frothy.
  3. Off heat, coat pan with cooking spray again; heat over medium heat. Pour eggs into pan and tilt pan to cover entire surface evenly with eggs; cook until bottom is set, about 2 to 3 minutes.
  4. Place zucchini on middle of eggs in pan; sprinkle with cheese and basil. Fold eggs over filling to form omelet and continue cooking until inside of omelet is just cooked, about 1 to 2 minutes more. Serve immediately. Yields 1 omelet per serving.

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