Open-Faced Summer Bruschetta Omelet with Spiralized Zucchini
Try this Open-Faced Summer Bruschetta Omelet with Spiralized Zucchini recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
pescatarian
- 1 garlic clove minced
- salt and pepper to taste
- 3 large eggs beaten
- 1/2 tablespoon extra virgin olive oil
- 1/2 cup cherry tomatoes halved
- for the omelet:
- 1/2 medium zucchini blade d noodles trimmed
- for the bruschetta:
- 5 basil leaves chopped
- 1/2 tablespoon red wine vinegar
- Carbohydrate 9.8085844568042 g
- Cholesterol 3172.5 mg
- Fat 77.955 g
- Fiber 0.997000033259392 g
- Protein 95.27515 g
- Saturated Fat 23.712363 g
- Serving Size 1 1 Serving (840g)
- Sodium 1202.05706764411 mg
- Sugar 8.81158442354481 g
- Trans Fat 12.640623 g
- Calories 1121 calories
Place a small skillet over medium-high heat and coat with cooking spray. Once the pan heats, add in the zucchini noodles, and cook for 3 minutes or until wilted and al dente. Once cooked, make sure the noodles are evenly distributed on the bottom of the pan. Pour over the eggs, season with salt and pepper, and cook until the bottom sets, about 3 minutes. Cover and let cook another 5 minutes or until eggs are cooked all the way through.Meanwhile, combine all of the ingredients for the bruschetta in a medium mixing bowl and toss to combine. Set aside.When omelet is done cooking, transfer to a plate and top with prepared bruschetta. Serve immediately.
