Name: Italian-Style Omelet with Zucchini, Sun-Dried Tomato & Mozzarella
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 18 eggs; 1 small bunch Italian (flat-leaf) parsley; 1 (227 g) block mozzarella cheese; 1 ½ medium red onions; 12 sun-dried tomatoes, oil-packed; 3 medium zucchini squash; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; salt

Italian-Style Omelet with Zucchini, Sun-Dried Tomato & MozzarellaItalian-Style Omelet with Zucchini, Sun-Dried Tomato & Mozzarella — a 25-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

18 eggs

1 small bunch Italian (flat-leaf) parsley

1 (227 g) block mozzarella cheese

1 ½ medium red onions

12 sun-dried tomatoes, oil-packed

3 medium zucchini squash

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

salt

Instructions

Wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Place in a medium bowl (setting aside a small handful for serving).

Coarsely grate cheese. Add to the bowl with the parsley, stir to combine, and set aside.

Wash, dry, trim, and small dice zucchini. Place in a large bowl.

Peel, halve, and small dice onions; drain and roughly chop sun-dried tomatoes. Add both to the bowl with the zucchini.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until softened, 5-6 minutes. Transfer to a plate and set aside. (Reserve bowl for the next step and skillet for later use.)

Meanwhile, place eggs, salt, and pepper in the reserved bowl and whisk to combine.

Wipe the skillet clean with paper towels; return to medium-low heat, add more oil, and swirl to coat the bottom.

Add ⅓ of the eggs to the skillet and swirl to cover the bottom. As eggs begin to set, use a spatula to pull cooked edges towards center of the pan. Then tilt the pan, allowing uncooked egg to move to the edges. Cook until just set, pressing the eggs into a smooth layer on the bottom of the skillet.

Arrange ⅓ of the veggies and cheese mixture over one side of the omelet. Fold the omelet in half and continue to cook until filling is warmed through and cheese starts to melt, 1-2 minutes more. Remove from heat.

Add more oil to the skillet (2 tsp per omelet), then repeat twice more with remaining eggs and veggies.

To serve, cut each omelet in half and divide between plates. Top with reserved parsley and enjoy!

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