• 1 egg
  • 2 tablespoons olive oil
  • ½ cup of thinly sliced zucchini
  • 1 teaspoon chopped cilantro
  • 1 tablespoon sliced green onion
  • Salt and pepper


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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