Zucchini and Thyme Omelet with Fresh Berries
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A quick, protein-rich, SCD-legal and nut-free breakfast featuring sautéed zucchini and fresh herbs, served with naturally sweet berries.
Time
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
2 eggs (Large eggs)
0.5 zucchini (Medium, finely diced)
1 tsp olive oil (SCD legal cooking oil)
0.5 tsp thyme (Fresh or dried)
1 pinch salt (To taste)
1 pinch pepper (To taste (optional, omit if sensitive))
0.5 cup blueberries (Fresh or frozen)
0.5 cup strawberries (Fresh, sliced)
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
Heat the olive oil in a small, non-stick skillet over medium heat.
- 2
Add the diced zucchini to the skillet and sauté for 3-5 minutes until soft and slightly browned.
- 3
While the zucchini cooks, whisk the eggs vigorously in a small bowl with the salt, pepper, and thyme.
- 4
Pour the egg mixture over the zucchini in the skillet. Reduce heat to low.
- 5
Cook until the edges of the omelet are set (about 3 minutes). You can gently lift the edges and tilt the pan so uncooked egg runs underneath.
- 6
Once the top is mostly set, fold the omelet in half and slide it onto a plate.
- 7
Serve immediately alongside the fresh blueberries and sliced strawberries.
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