Zucchini One-Yolk Omelette
1/2 Medium zucchini, chopped into small pieces.
3 Eggs (omit 2 yolks-optional)
1/2 Green onion bulb, minced.
2 Pieces gluten free ham lunch meat, chopped. (I used Buddig Deli Cuts).
Sprinkle Seal Salt
1 tsp. Olive Oil
1 Fresh basil leaf (chopped or torn)
1. In a small pan (6-8"), pour oil and let heat on medium-high.
2. Add zucchini, salt and stir. Cook until golden brown.
3. At this point you can do one of two things. You can leave the zucchini in the pan, layer the two pieces of lunch meat on top and crack the eggs over the lunch meat. Cover and let cook on low until eggs are cooked through. (there is no need to stir) About 10-15 min. Top with basil. Serve.
Or...
4. Remove zucchini onto a separate platter. Add oil to pan, then eggs, cover with lid and let cook until slightly firm. (there is no need to stir) Add zucchini and chopped ham and basil. Serve.
