Zucchini Omelet "Cakes"

Posted by Brittney Casalina on

Zucchini Omelet "Cakes"


For 1 people ()


  • 1 Packet ITG Omelet
  • 1 cup(s) Zucchini (shredded)
  • 1/4 cup(s) Red Pepper Optional (chopped)
  • 1/4 cup(s) Onions Optional do not carmalize(chopped)
  • 2 Egg whites
  • 2 pinch(es) Sea Salt & Pepper to taste

Zucchini Omelet "Cakes" Directions

  1. Shred zucchini or use a Zucchini-Spaghetti maker (cut into smaller pieces)
  2. Dry excess water and moisture from zucchini
  3. Beat egg whites with a pinch of sea salt
  4. Mix ITG Omelet as directed, add to egg whites
  5. Fold in the zucchini (and optional vegetables)
  6. Spray 6 cup muffin pan with non-stick spray and spoon mixture into cups
  7. Cook until eggs set in cups
  8. Tip: Serve with a dash of hot sauce, sprinkle top with parsley, salt and pepper or a spoonful of diced tomato

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