Serves – 2
1. Eggs – 4 medium
2. Green Zucchini – 1/2, grated
3. Cheddar Cheese – 1 cup, grated
4. Red Chilli flakes – 1 tsp
5. Pepper powder – 1 pinch
6. Salt – 1 tsp or to taste
7. Extra virgin Olive oil – 5 tsp
Beat the eggs well using a hand held blender or a whisk.
Add the grated zucchini to the beaten eggs.
Mix in the salt, pepper powder and red chilli flakes.
Next add the grated cheese and 1 tsp of extra virgin oil. Mix everything well.
Heat 2 tsp of extra virgin olive oil in a non-stick pan. Swirl the oil around the pan so as to coat it from all sides.
Now pour half of the prepared egg mixture into the pan.
Cook the side facing down for 2-3 minutes on medium heat until brown and then gently flip the omelette and cook the other side until brown.
Cook the other omelette also this way.
Serve with toast.