2 Serves
20 Mins
In a mixing bowl, whisk together the eggs and water until well combined.
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Vitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
4 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
622 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
176 mg / 420 mgPhosphorus
656 mg / 1,250 mgPotassium
1980 mg / 4,700 mgSodium
307 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
217 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
95 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Stir in the grated zucchini and season the mixture with salt and pepper.
Heat the cooking oil in a non-stick skillet over medium heat.
Pour half of the egg mixture into the skillet and cook for 1 minute until the edges begin to set.
Scatter half of the diced chicken meat evenly over the eggs and cook for an additional 1 to 2 minutes until the bottom is golden and the top is set.
Carefully slide the omelette onto a serving plate, folding it over as you transfer it. Repeat the process for the second serving.
5
g50
g1
g
