How to make veggie filled omelet?
This omelet has wonderful combination of zucchini, olives and eggs. Its a fantastic Sunday brunch for weight watchers.
- 2 zucchini
- 2 tablespoons Balsamic vinegar
- A pinch of sugar
- 4 tablespoons olive oil
- According to taste salt and pepper
- 20 seedless olives
- 10 eggs
- 20 g butter
- 1 tablespoon mint leaves for garnishing
Wash the zucchini. Clean and cut in small cubes. Mix with vinegar, oil and sugar and leave it for 30 minutes. Season it with salt and pepper. Mix in the olives.
Whisk the eggs in a bowl and season with salt and pepper. Heat butter in a non-stick pan. Add the egg mixture and cook on medium heat for 3-4 minutes. Then flip over and cook for 2-3 minutes. You can make one big omelet or 4 small omelets with the mixture.
Add the zucchini salad on one half of the omelet and fold over the other half. Serve in a plate and garnish with fresh mint leaves.