Tomato & Zucchini Omelette

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Australian
Servings 1


  • 2 free range eggs
  • 30 g mozzarella grated
  • salt & pepper to taste
  • 1/2 tablespoon extra-virgin olive oil
  • 1 sprig spring onion finely sliced
  • 1/2 zucchini finely sliced
  • 5 cherry tomatoes halved
  • 1/4 avocado sliced


  • In a bowl, whisk the eggs, mozzarella cheese, salt and pepper and set aside.
  • Heat the olive oil in a frying pan over medium heat and add the zucchini. Heat for 3 minutes to soften, then add the cherry tomatoes for 1 minute. Remove the zucchini and tomatoes from the pan and set aside.
  • Next, add the spring onion and saute for 3-4 minutes to golden.
  • Once golden and aromatic, add the egg mixture to the pan and cook for a 3-5 minutes, until the egg starts to set.
  • Add the zucchini and cherry tomatoes to one half of the omelette and fold in half. Cook for another couple of minutes until cooked through.
  • Remove from the heat and serve with avocado.
Keyword Autumn Recipe, Low Carb

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.