Afternoon omelette....Zucchini & Goat's Cheese Italian Omelette

After 7 hours of training clients today, by the time I got home I was pretty hungry! Lucky for me, my fridge was stocked from my weekend Costco rampage and I was set to go.

I needed something quick, that would fuel me up for my workout later this afternoon, so the obvious choice was a omelette!

Zucchini & Goat's Cheese Italian Omelette
serves 1

Ingredients: 
- 1 egg 
- 1/2 cup egg whites
- 1 small-medium zucchini
- 1 oz semisoft goat's cheese
- oregano, sea salt
- sprig of Italian Parsley & sliced tomatoes (for garnish)

1) Sautee diced zucchini in a preheated pan coated with a spritz of extra virgin olive oil (think about buying an oil spritzer - it's a great investment and really lets olive oil go a long way!)
2) Once browned, remove the zucchini from the pan and re-coat the pan in a light spray of oil.
3) Pour in your egg and egg whites to cover the bottom of the pan. Sprinkle with oregano and sea salt.
4) Let cook until eggs are set (very little liquid rolling around in there). Fill with zucchini and goat's cheese on one side of the omelette and let cook for another minute or two.
5) Using a large 'flipper" turn the empty half of the omelette over onto the veggie and cheese side. Let cook for another couple of minutes.
6) Serve on a plate, top with a bit of parsley and sliced tomato on the side.

Calories - 230, fat 9g, protein 25g, carbohydrates 7g