Zucchini, cherry tomato & basil omelet

Preparing: 2 servings

Tick anything you already have.

• 2 large eggs
• 4 egg whites
• 2 tsp extra-virgin olive oil
• 1 cup zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh basil, torn
• ¼ tsp black pepper

1. 1Prepare all fillings before heating the eggs. Whisk one whole egg and two whites with black pepper until evenly combined.
2. 2Heat half the olive oil in an 8-inch nonstick pan over medium heat. Sauté zucchini for 4 minutes; add tomatoes for 2 minutes until softened, and cook off the juices. Transfer the filling to a bowl; wipe excess moisture from the pan.
3. 3Lower to medium-low and add the remaining oil. Pour in the eggs; gently draw the set edges toward the middle and tilt the pan so uncooked egg fills the gaps, about 2–3 minutes.
4. 4When the base holds together, spread the filling over one half. Add fresh basil just before folding. Keep the heat low while the top sets.
5. 5Cook until the eggs are fully set and the center reaches 160°F (71°C); fold gently and serve immediately. If needed, cover briefly over low heat to set the top without burning the bottom.