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Grated Zucchini Omelet with Fresh Mozzarella

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Scott Phillips

Servings: 2

Shredded zucchini is mixed in with the eggs for one giant, extra-hearty omelet that gets cut in half to feed two. Marinara sauce complements the mozzarella and basil.


  • 1 medium zucchini (5 to 6 oz.)
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 3/4 cup grated mozzarella
  • 1/4 cup jarred marinara sauce, heated
  • 2 Tbs. thinly sliced fresh basil leaves

Nutritional Information

      Calories (kcal) : 400
      Fat Calories (kcal): 280
      Fat (g): 1
      Saturated Fat (g): 16
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 435
      Sodium (mg): 1110
      Carbohydrates (g): 7
      Fiber (g): 1
      Sugar (g): 4
      Protein (g): 23


  • Grate the zucchini on the large holes of a box grater and firmly wring it out in a clean kitchen towel. Transfer to a medium bowl and whisk with eggs, 1 tsp. salt, and 1/4 tsp. pepper.
  • Melt the butter in a 12-inch nonstick skillet over medium heat until it just begins to brown. Add the egg mixture and cook, gently stirring with a silicone spatula, until just set, about 30 seconds. Continue cooking, carefully loosening the edges and bottom once or twice to ensure it doesn’t stick, until deep golden brown underneath and just cooked through, 3 to 4 minutes more.
  • Remove the skillet from the heat, and sprinkle the mozzarella over half of the omelet. Fold the other half over the cheese, transfer to a cutting board, and cut in half crosswise. Transfer each half to a plate, top with the marinara sauce and basil, and serve.


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