Chef Jason Roberts Spiralized Zucchini & Feta Omelet with Fresh Mint

Chef Jason Roberts Spiralized Zucchini & Feta Omelet with Fresh Mint

  • Cook Time

    15 min

  • servings

    1

  • appliance

    Spiralizer, Fry Pan

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What You'll Need

1 small zucchini
2 tsp olive oil
2 eggs
½ egg shell of water (approx 2 tablespoons)
Salt and freshly ground black pepper, to taste
30g (1 oz) firm feta cheese
Fresh mint leaves (or basil or arugula)

What To Do
  1. Prepare zucchini in BELLA Spiralizer using the spaghetti setting
  2. Lightly sauté in a small non-stick pan using 1 teaspoon of the olive oil
  3. Cook until lightly golden in color then remove from pan and set aside
  4. Beat eggs and water lightly with a fork and season with salt and pepper
  5. Add remaining olive oil to the pan, add eggs, and cook over medium heat
  6. Lift the side of the omelet and tilt the pan to let the uncooked eggs run out to the edges
  7. When omelet is seconds from being set, scatter over the zucchini, feta and a little fresh mint
  8. To serve, turn the omelet out of the pan lifting the sides inwards and folding as you flip out
Nutrition Facts

Calories 310
Fat 8g
Cholesterol 355mg
Sodium 1560mg
Carbohydrate 7g
Fiber 2g
Sugars 4g
Protein 18g

Vitamin A 25%
Vitamin C 40%
Calcium 25%
Vitamin B6 15%
Iron 20%
Folate 15%