Zucchini Omelet


  • 2 Cups Green Field Farms Zucchini, Thinly Sliced
  • 1 Green Field Farms Onion, Finely Chopped
  • 2-3 Tablespoons Butter
  • 6 Green Field Farms Large Eggs
  • 1 Teaspoon Salt (or to taste)
  • 1/8 Teaspoon Pepper
  • 1/2 Cup Green Field Farms Tomato Garlic Cheese, Shredded


Saute onion and zucchini in butter for 4 minutes; stirring occasionally. Beat eggs and add salt and pepper; pour over onion and zucchini stirring quickly to mix. Cook, lifting cooked eggs around edges of pan so the uncooked portion runs underneath. Cook until mixture is set, but top is creamy. Sprinkle half with cheese and fold in half. Slide onto serving dish and enjoy.