- 2 eggs
- 1 small zucchini, grated
- ¼ cup low-fat feta cheese, crumbled
- 1 handful fresh herbs, chopped, plus extra to serve
- ground black pepper, to taste
In a small jug, whisk eggs together.
Squeeze excess moisture from zucchini and add to eggs.
Spray small non-stick frying pan with olive or rice bran oil and place on medium heat.
Pour in the egg mixture, tilting pan gently to cover the base. Sprinkle with feta, herbs and pepper. Cook for 1 to 2 mins, until almost set and underside is golden.
Using spatula, flip over one half of the omelette to make semi-circle and cook for another 1 min. Gently slide onto warmed plate.
Sprinkle with herbs.
Photo: Bauer/Rob Shaw