- 1 egg
- 2 tablespoons olive oil
- ½ cup of thinly sliced zucchini
- 1 teaspoon chopped cilantro
- 1 tablespoon sliced green onion
- Salt and pepper
Directions:Heat a nonstick skillet with the olive oil over medium. Cook the zucchini, cilantro, and salt and pepper for 2 minutes. Meanwhile, beat the egg and add to the skillet. Cook for 3 minutes until the egg is firm. Flip the omelet and cook until set. Sprinkle with green onion to serve.
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