Low Fodmap Veggie Omelette with Basil
A healthier omelette stocked full of veggies
Ingredients
Omelette
- 2 egg whites
- 1/4 cup low moisture skim milk shredded mozzarella cheese
- 4 slices zucchini or yellow squash, approx. 3" diameter, cut into ⅛" slices
- 3 slices medium tomato, cut into ¼" slices
- 1/2 cup baby spinach
- 1/8 cup fresh basil
- 1/2 tsp garlic olive oil
- 1/2 tsp Fody shallot olive oil
- Pinch dried oregano
- salt & pepper to taste
To serve
- Green onions, chopped (green parts only)
- Fresh basil
- Lemon slice
- Red pepper flakes
- Sea salt
- Fresh ground pepper
Instructions
- Heat pan on medium heat and drizzle olive oils in pan.
- Place thin slices of squash and tomato in the pan and sprinkle with pinch of salt, pepper and dried oregano. Let cook for a coupline minutes - until one side starts to brown. Flip slices and cook for a couple minutes again until the flip side is brown. Remove squash and tomato from the pan.
- Toss spinach and basil in the pan and gently stir around in the leftover oil. Let the spinach and basil cook for a minute. Remove from pan.
- Separate yolks from two egg whites. Place egg whites in the pan and allow to spread in the pan to roughly 10" in diameter. Let the egg cook for two minutes, or until the egg has started to firm on the underside.
- Place cheese and veggies on one side of the egg and allow to cook for a couple minutes. Tip: place the cheese and veggies on the half of the egg that's more liquid and slower to cook and firm up.
- Fold the second half of the egg overtop the veggies and cook for a couple minutes or until you reach the desired egg texture.
- Remove omelette from the pan. Sprinkle green onions, fresh basil, salt, pepper and red pepper flakes over top. Squeeze lemon slice over omelette right before serving.
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