INGREDIENTS

1 tbsp extra virgin olive oil

2 tsp chopped garlic

¹⁄₄ cup diced summer squash

¹⁄₄ cup diced zucchini

¹⁄₄ cup diced tomatoes

2 tsp chopped fresh basil

2 large eggs

2 large eggs, whites only

sea salt and freshly ground black pepper

2 tsp chopped fresh parsley

DIRECTIONS

1 In a nonstick skillet on the stovetop over medium-high heat, heat the olive oil until shimmering. Add the garlic, squash, and zucchini. Cook until lightly browned and soft, about 2 minutes, stirring frequently. Add the tomatoes and basil and cook for 1 minute more. Transfer the vegetables to a bowl and set aside.

2 In a separate bowl, whisk together the eggs and egg whites and season with salt and pepper. Spray the skillet with nonstick cooking spray and return the skillet to the stovetop over medium-high heat. Quickly pour the egg mixture into the skillet. While sliding the skillet back and forth rapidly over the heat, quickly stir the eggs with a spatula to spread them continuously over the bottom of the skillet as they thicken. Cook until the eggs are firm, about 2 to 3 minutes.

3 Place the vegetables over half the omelet and fold the other half over the vegetables. Gently transfer the omelet to a plate, sprinkle the parsley over the top, and serve immediately.

NUTRITION FACTS

per serving

CALORIES
300

TOTAL FAT
24g

TOTAL CARBS
2g

PROTEIN
22g