Want to try a nice egg dish for breakfast that you’ve never cooked before? Lets add various vegetables and herbs both inside and next to the egg muffin, in order to offer the best to the body.
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During the program, we do not starve or starve, but eat decent, healthy foods that are packed with vitamins and minerals, and calorie intake is also in place.
- 50g zuccini
- 1 Tbsp extra virgin olive oil (+1 Tbsp to the salad)
- 2 eggs
- 2 Tbsp water
- 1 Tbsp chopped herbs
- handful fresh spinach
- 5 cherry tomatoes
- 1 Tbsp seed mix
- 2 Tbsp sprouts
- 2 slices gluten free bread (as side)
Heat the zuccini on frying pan in olive oil until its soft. Whisk the eggs and water evenly – season with salt and pepper. Put the zucchini in a heat-resistant baking tin and pour over the egg-water mixture, sprinkle with herbs. Bake at 180 ° C for 15-20 minutes until the omelette has hardened. Serve with spinach and halved cherry tomatoes, sprinkle with seeds, sprouts and olive oil. Enjoy with a gluten-free bread.
Author of the recipe: Kairit Usk