Zucchini and Feta Breakfast Omelet
Zucchini adds moisture and volume to eggs without the glycemic load of potatoes or toast. The feta provides a tangy flavor and healthy fats, which helps slow the absorption of glucose.
Nutrition per serving
Estimated values per serving.
Ingredients
- 3 Large Egg
- 1/2 medium zucchini, grated and squeezed dry (Substitution: Use yellow squash instead of zucchini)
- 1 tbsp feta cheese, crumbled (Substitution: Use goat cheese instead of feta)
- 1/2 tsp dried oregano
- 1 tsp Butter or oil
Method
- 1
Whisk eggs with oregano and a pinch of pepper.
- 2
Heat butter in a skillet over medium heat.
- 3
Add the grated zucchini and cook for 2 minutes to remove excess moisture.
- 4
Pour eggs over the zucchini. Let sit for 2 minutes until the edges are firm.
- 5
Sprinkle feta on one half, fold over, and cook for 1 more minute.
Make it fit your blood sugar goals
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Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.