Spanish Omelet with Zucchini
Gluten Free | Dairy Free | Meal Prep | High Protein
Serves 2
Cooking Time35 Mins
329
kCal
21g
Fats
14g
Carbs
21g
Protein
Ingredients
1 small potato, peeled & chopped
1 small onion, chopped
½ small zucchini, thinly sliced
6 eggs
Method
Instructions:
Heat 1 tbsp. of olive oil in a non-stick pan over medium-high heat.
Add the potato and onion, and cook for about 4 minutes, until slightly softened
Add the zucchini and continue to sauté for another 4 minutes.
In a bowl, whisk the eggs and season with salt and pepper.
Transfer the sautéed vegetables into the egg mixture and stir to combine.
Pour the egg and vegetable mixture into the same pan, ensuring an even distribution. Cook over low heat. After about 3 minutes, use a spatula to gently loosen the edges of the tortilla from the pan.
Continue cooking for 8-10 minutes. To flip the tortilla, place a large plate over the pan, invert it onto the plate, then slide it jack into the pan to cook the other side
Cook for 5-6 minutes or until the tortilla is fully set. Remove from heat and serve immediately.
1 small potato, peeled & chopped
1 small onion, chopped
½ small zucchini, thinly sliced
6 eggs
Instructions:
Heat 1 tbsp. of olive oil in a non-stick pan over medium-high heat.
Add the potato and onion, and cook for about 4 minutes, until slightly softened
Add the zucchini and continue to sauté for another 4 minutes.
In a bowl, whisk the eggs and season with salt and pepper.
Transfer the sautéed vegetables into the egg mixture and stir to combine.
Pour the egg and vegetable mixture into the same pan, ensuring an even distribution. Cook over low heat. After about 3 minutes, use a spatula to gently loosen the edges of the tortilla from the pan.
Continue cooking for 8-10 minutes. To flip the tortilla, place a large plate over the pan, invert it onto the plate, then slide it jack into the pan to cook the other side
Cook for 5-6 minutes or until the tortilla is fully set. Remove from heat and serve immediately.