Zucchini and Potato Omelet

This Zucchini and Potato Omelet is a delightful and healthy breakfast option that combines the earthy flavors of zucchini and potatoes with the richness of eggs. Perfect for a satisfying morning meal

Ingredients:

• 2 medium zucchinis, grated
• 2 medium potatoes, peeled and grated
• 6 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup grated cheese optional
• Fresh herbs for garnish e
• g
• , parsley or chives

Instructions:

In a clean kitchen towel, squeeze out excess moisture from the grated zucchinis and potatoes

In a large bowl, whisk together the eggs and milk

Season with salt and pepper

Heat olive oil in a non-stick skillet over medium heat

Add the grated zucchinis and potatoes to the skillet and saut for 5-7 minutes, or until they are tender and slightly golden

Pour the egg mixture evenly over the sauted zucchinis and potatoes

Cook for 5-7 minutes, or until the edges start to set

Sprinkle grated cheese if using evenly over the omelet

Using a spatula, carefully fold the omelet in half, covering the cheese if added

Cook for an additional 2-3 minutes, or until the cheese is melted, and the omelet is cooked through

Slide the omelet onto a serving plate and garnish with fresh herbs

Slice and serve hot

Enjoy your delicious Zucchini and Potato Omelet