Spanish Omelet with Zucchini

Spanish Omelet

with Zucchini

Spanish Omelet with Zucchini is a wholesome, quick-to-make dish that combines potatoes, onions, zucchini, and eggs into a hearty, protein-rich meal. Ready in just 35 minutes, it’s packed with nutrients from fresh vegetables and sustained energy from eggs, making it perfect for breakfast, lunch, or a light dinner. This classic Spanish-inspired recipe is not only delicious and filling but also a healthy way to enjoy simple, everyday ingredients.

Prep Time: 35 minutes

Servings: 2 people

Ingredients (makes about 2 servings):

• 1 small potato, peeled & chopped

• 1 small onion, chopped

• ½ small zucchini, thinly sliced

• 6 eggs

  Directions:

• 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 back 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.

perks:

• High in protein, perfect for breakfast or a light meal.

• Moderate carbs keep it balanced and satisfying.

• Healthy fats from olive oil make it filling and tasty.

Nutritional Boost:

• Calories: 329 kcal

• Carbohydrates: 14 g

• Protein: 21 g

• Fat: 21 g