Cheesy Egg Omelette with Kale and Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cheesy Egg Omelette with Kale and Zucchini

YOUR SOLIN GENERATED RECIPE

Cheesy Egg Omelette with Kale and Zucchini

Savor a hearty, cheesy omelette packed with nutrient-rich kale and tender zucchini. This versatile dish offers a delightful balance of creamy melted cheddar, fluffy eggs, and fresh greens, perfect for any meal of the day while keeping you energized and satisfied.

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NUTRITION

442kcal
Protein
35.8g
Fat
30.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 oz shredded Cheddar Cheese

1 cup chopped Kale

1/2 cup sliced Zucchini

Olive Oil Cooking Spray

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Lightly spray a non-stick skillet with olive oil and heat over medium heat.

  • 2

    In a bowl, whisk together the eggs with a pinch of salt and black pepper until well combined.

  • 3

    Pour the eggs into the heated skillet, swirling to evenly coat the surface.

  • 4

    When the eggs begin to set on the bottom but still slightly runny on top, sprinkle the shredded cheddar cheese evenly over the eggs.

  • 5

    Add the chopped kale and sliced zucchini, gently pressing them into the omelette.

  • 6

    Allow the cheese to melt and the eggs to finish cooking for about 2-3 minutes until the omelette is fully set.

  • 7

    Gently fold the omelette in half, slide it onto a plate, and serve warm.

Cheesy Egg Omelette with Kale and Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cheesy Egg Omelette with Kale and Zucchini

YOUR SOLIN GENERATED RECIPE

Cheesy Egg Omelette with Kale and Zucchini

Savor a hearty, cheesy omelette packed with nutrient-rich kale and tender zucchini. This versatile dish offers a delightful balance of creamy melted cheddar, fluffy eggs, and fresh greens, perfect for any meal of the day while keeping you energized and satisfied.

NUTRITION

442kcal
Protein
35.8g
Fat
30.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 oz shredded Cheddar Cheese

1 cup chopped Kale

1/2 cup sliced Zucchini

Olive Oil Cooking Spray

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Lightly spray a non-stick skillet with olive oil and heat over medium heat.

  • 2

    In a bowl, whisk together the eggs with a pinch of salt and black pepper until well combined.

  • 3

    Pour the eggs into the heated skillet, swirling to evenly coat the surface.

  • 4

    When the eggs begin to set on the bottom but still slightly runny on top, sprinkle the shredded cheddar cheese evenly over the eggs.

  • 5

    Add the chopped kale and sliced zucchini, gently pressing them into the omelette.

  • 6

    Allow the cheese to melt and the eggs to finish cooking for about 2-3 minutes until the omelette is fully set.

  • 7

    Gently fold the omelette in half, slide it onto a plate, and serve warm.