Zucchini-Basil Omlette

Zucchini-Basil Omlette

Zucchini-Basil Omlette:
2 eggs, 1 white: beat with fresh pepper
1 tsp olive oil
1/2 zuchini
10 basil leaves
-Sautee the zuchinni in olive oil. Pour in the eggs. Once set place basil leaves on top of eggs. Cover and allow to cook through. Flip. Done.

1 head red lettuce
1 tsp dry garlic chutney
1 Tb. red wine vinegar
1 Tb. honey
2 Tb. olive oil

Yields 2 servings


One response

  1. The chutney dressing adds flavor hints of hot sauce which is perfect with the eggs and mild enough to complement the salad. I liked the simplicity of this dish…and filling too!
    With this I had warmed asiago foccocia with sliced tomato and crispy basil leaves.

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