Summary

If you have about approximately 45 minutes to spend in the kitchen, Zucchini Chicken Omelette might be a super gluten free, dairy free, fodmap friendly, and whole 30 recipe to try. This recipe makes 2 servings with 210 calories, 13g of protein, and 16g of fat each. For 72 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of eggs, water, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a very reasonably priced main course. 5 people have tried and liked this recipe. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so tremendous. Similar recipes include Zucchini omelette, Potato & Zucchini Omelette, and Smoked Salmon Omelette with Sweet Soy Sauce & Sriracha & How to Have Omelette for Dinner.

Instructions

Beat eggs and water in a bowl. Mix in grated zucchini and season with salt and pepper. Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken. Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat. Serve the omelette with your favourite salad.

Ingredients

• 1 Eggs
• 2 Water
• 3 Zucchini, grated
• 4 Salt and pepper to taste
• 5 Oil
• 6 Milanese chicken left over, diced

Directions

• 1 Beat eggs and water in a bowl.
• 2 Mix in grated zucchini and season with salt and pepper.
• 3 Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken.
• 4 Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat.
• 5 Serve the omelette with your favourite salad.