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Grilled Zucchini and Jalapeño Omelet

  • Prep 15 min
  • Total 15 min
  • Ingredients 8
  • Servings 2

Ingredients

1
tablespoon grape seed oil
1
medium zucchini, sliced in rounds
1
fresh jalapeño, sliced
1/4
teaspoon seasoned salt
1/8
teaspoon garlic powder
1/2
teaspoon course, ground black pepper
1/4
cup cheddar cheese, shredded
4
eggs

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Add cooked shrimp or chicken for a flavor variation.

Omelets are my favorite breakfasts because they are like blank canvases to me. I can customize to my mood and taste. The best part about this versatile breakfast is that it can be prepared quickly. This time, I wanted a vegetarian option and decided to make a better-for-me omelet filled with tasty zucchini and a little spice from freshly sliced jalapeños. This delicious breakfast is perfect for an early morning breakfast or a late Mother’s Day brunch. Pair it with a refreshing glass of orange juice, a mimosa or a cup of strong black coffee. It’s a great outdoor meal for everyone to enjoy.

Directions

  • 1 Heat oil in a sauté pan. Add zucchini and jalapeño. Season with salt, pepper and garlic powder. Stir until zucchini has begun to brown. About 5 minutes. Set aside.
  • 2 Beat 2 eggs in a small bowl. In a separate skillet over medium heat add beaten eggs.
  • 3 Eggs should set immediately at edges. As eggs set, push cooked eggs towards the center letting uncooked portion flow underneath. Spoon shrimp zucchini and jalapeño mixture on egg and sprinkle with cheese. Fold egg in half.
  • 4 Cook for 2 minute more and place in a serving plate.
  • 5 Repeat with remaining ingredients.

Omelets are my favorite breakfasts because they are like blank canvases to me. I can customize to my mood and taste. The best part about this versatile breakfast is that it can be prepared quickly. This time, I wanted a vegetarian option and decided to make a better-for-me omelet filled with tasty zucchini and a little spice from freshly sliced jalapeños. This delicious breakfast is perfect for an early morning breakfast or a late Mother’s Day brunch. Pair it with a refreshing glass of orange juice, a mimosa or a cup of strong black coffee. It’s a great outdoor meal for everyone to enjoy.

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 20, 2016

Omelets are my favorite breakfasts because they are like blank canvases to me. I can customize to my mood and taste. The best part about this versatile breakfast is that it can be prepared quickly. This time, I wanted a vegetarian option and decided to make a better-for-me omelet filled with tasty zucchini and a little spice from freshly sliced jalapeños. This delicious breakfast is perfect for an early morning breakfast or a late Mother’s Day brunch. Pair it with a refreshing glass of orange juice, a mimosa or a cup of strong black coffee. It’s a great outdoor meal for everyone to enjoy.