Cheesy Zucchini Omelet by Melissa McKinnon

Saute 2 large zucchini or 3 small zucchini in 1 Tbsp. of olive oil or butter with 1 clove minced garlic, salt and pepper.

Combine 4 eggs, 3 oz. cream cheese, 1 oz. parmesan cheese (freshly grated), 2 Tbsp. cream, and 4 fresh leaves each of basil and mint.

When zucchini is golden brown, turn heat down to medium low, pour egg mixture over and let cook for several minutes, till set.

Once set, use second pan (and hot pads) to flip over and brown other side slightly.

Complete. You could top with fresh mint and basil or more freshly grated parmesan cheese, if desired. Serves 4 (or 2, if you're really hungry...after all, it's mostly vegetable).

I served mine with a side of fresh strawberries, using this cool 2 c. collapsible strainer from Pampered Chef.

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2 responses to “Cheesy Zucchini Omelet by Melissa McKinnon

  1. Pingback: More Baskets from Milk and Honey Organics…Plus Recipe Ideas | My Journey to Lean

  2. Pingback: This Week’s Basket and Recipe Ideas | My Journey to Lean

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