Omelet with Onions, Zucchini, and Fontina

Name: Omelet with Onions, Zucchini, and Fontina
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 1
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 118 milliliters cherry tomatoes, cut in half; 1 Tbsp Dijon mustard; 2 eggs, beaten until smooth with 2 tablespoons water, seasoned lightly with salt; 118 milliliters grated fontina cheese; 1 Tbsp finely chopped fresh chives, divided; 1 cloves garlic, smashed and finely chopped; 1 serving Kosher salt; 118 milliliters extra-virgin olive oil; 1 serving Extra-virgin olive oil; 59 milliliters diced onions, cut 1/4-inch; 1 small block Parmigiano-Reggiano; 0 smalls red onion, thinly sliced; 355 milliliters mesclun mix; 59 milliliters diced zucchini, green part only, cut 1/4-inch

You can never have too many main course recipes, so give Omelet with Onions, Zucchini, and Fontinan a try. This recipe serves 1. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 1580 calories, 31g of protein, and 152g of fat. If you have block parmigiano-reggiano, zucchini, dijon mustard, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 17 minutes.

Instructions

Coat a small, nonstick saute pan lightly with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions, season with salt, and bring the pan to a medium heat. Cook the onions, stirring occasionally, for 3 to 4 minutes.

Ingredients you will need

Onion

Salt

Equipment you will use

Frying Pan

Add the zucchini and season lightly with salt. Cook the onions and zucchini, stirring occasionally, until the zucchini is soft, 3 to 4 minutes.

Ingredients you will need

Zucchini

Onion

Salt

Add the beaten egg mixture (be sure that the mixture is smooth-no hunks of egg white). Using a small, heatproof rubber spatula, stir the zucchini mixture throughout the eggs. Don't worry about messing up the eggs, they will smooth out. Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat "scrambled egg". Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.

Ingredients you will need

Egg Whites

Zucchini

Egg

Equipment you will use

Spatula

Frying Pan

When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the grated fontina and most of the chives (save some chives for garnish). Turn off the heat.

Ingredients you will need

Fontina Cheese

Chives

Egg

Using the spatula, fold the left third of the omelet over the cheese/chive mixture. Press gently to secure.

Ingredients you will need

Cheese

Chives

Equipment you will use

Spatula

Gently shake the pan to be sure that the omelet is loosened from the pan. Gently lay the right third of the omelet down on a serving plate and flip the other 2/3 of the omelet on top. The omelet should be folded like a letter.

Ingredients you will need

Shake

Equipment you will use

Frying Pan

Garnish the top with the remaining chives and serve with Mesclun Salad with Balsamic Vinaigrette.

Ingredients you will need

Balsamic Vinaigrette

Mesclun

Chives

For the vinny: In a small mixing bowl, combine the vinegar and mustard.

Ingredients you will need

Mustard

Vinegar

Equipment you will use

Mixing Bowl

Mix until smooth. While mixing, start adding the oil into the vinegar/mustard mix drop by drop. Really-one drop at a time! One the drop has mixed in, add the next drop-this shouldn't really be an arm workout.

Ingredients you will need

Mustard

Vinegar

Cooking Oil

When the mixture starts to look smooth and velvety, the oil can be added a little bit faster. Continue this way until all the oil has been added. When done, it should look very smooth, shiny, and homogeneous.

Ingredients you will need

Cooking Oil

Add the garlic and season with salt. Taste it, it should taste good! Season with salt again, if needed.

Ingredients you will need

Garlic

Salt

To assemble the salad: Toss together the mesclun, cukes, tomatoes, and onions. Dress lightly with the vinaigrette. (You will not need to use all the dressing you made. Store the extra in the fridge and bring to room temperature when ready to use.)

Ingredients you will need

Vinaigrette

Tomato

Mesclun

Onion

Season vinaigrette with salt, if needed. Taste! The salad should be very flavorful but not soggy.

Ingredients you will need

Vinaigrette

Salt

Plate the salad, piling it up so the lettuce looks fluffy and healthy and is adorned with the veggies. Using a veggie peeler, shave the cheese on top.

Ingredients you will need

Lettuce