Zucchini Mushroom Omelet

Whisk the eggs in a bowl, season with salt and pepper and add the chives.

• 3 Eggs (~ 5.8 oz)
• 2 Tbsp Low fat milk
• Salt
• Black pepper

Clean and slice the mushrooms. Cut the zucchini lengthwise into quarters and slice afterward.

• 4.2 oz Mushrooms
• ½ Zucchini (~ 3.9 oz)

Heat the olive oil in a non-stick frying pan over medium heat. Sauté the mushrooms and zucchini for approx. 4-5 minutes. Season with salt and pepper.

• 1 tsp Olive oil
• Salt
• Black pepper

Set half of the vegetables from the frying pan aside. Add the egg mixture into the pan and fry for approx. 3-5 minutes until the eggs start to set.

Sprinkle with cheese, fold the omelet in half and keep frying until the cheese is melted.

• ¼ cup Gouda, grated (or Cheddar)

Finely chop the chives. Serve the omelet with the rest of the vegetables and top with the chives.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)

Enjoy your meal!