Description

This Italian omelet makes a great breakfast, brunch or even a light dinner. Serve with bacon, ham, toast and fried potatoes, if desired.

Ingredients

• 1 t. olive oil
• 1 medium zucchini cut in half lengthwise, then into 1/4 inch slices
• 10 cherry/grape tomatoes or 1 medium tomato, chopped
• 2 t. onions, minced
• 1/2 t. garlic powder
• 1/4 t. seasoned salt
• 1/4 t. fresh chives
• 1/4 t. thyme leaves
• 1/4 t. freshly ground black pepper
• 6 eggs
• 1/4 c. milk
• 1/2 c. shredded Cheddar cheese

Steps

1. Heat oil in a large ovenproof non-stick skillet on medium heat.
2. Add zucchini; cook and stir 2 minutes. Add tomatoes, minced onion, garlic powder, seasoned salt, fresh chives, thyme leaves and pepper; cook and stir 1 minute. Reduce heat to medium-low.
3. In a medium bowl, beat eggs and milk until well blended. Pour over vegetables in skillet.