Zucchini and Mushroom Omelette with Goat Cheese
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients
2 large eggs
1 medium zucchini, thinly sliced
1 cup mushrooms, sliced (button or cremini work well)
2 tablespoons goat cheese, crumbled
1 tablespoon olive oil
Salt and pepper to taste
Fresh herbs for garnish (optional, like parsley or chives) 
Instructions
Start by heating the olive oil in a non-stick skillet over medium heat.
Add the sliced zucchini and mushrooms to the skillet. Sauté for about 5 minutes until the vegetables are tender and any moisture has evaporated. Season with salt and pepper according to taste.
While the vegetables are cooking, crack the eggs into a bowl and whisk until well combined.
Once the zucchini and mushrooms are cooked, spread them evenly in the skillet and pour the beaten eggs over the top.
Cook the omelette for about 2 to 3 minutes, allowing it to set. Using a spatula, gently lift the edges of the omelette to let any uncooked egg flow underneath.
When the eggs are almost fully cooked but slightly runny on top, sprinkle the crumbled goat cheese evenly over one half of the omelette.
Carefully fold the other half over to cover the cheese, and cook for an additional 1 to 2 minutes until the cheese is slightly melted and the inside is firm.
Slide the omelette onto a plate and garnish with fresh herbs if desired.
Serve immediately and enjoy a delicious, low-carb, diabetic-friendly dinner option.
