This recipe for lemon herb stuffed omelette is one I shared while taking over the Whole30recipes Instagram page! It’s light and fresh, perfect for summer! It’s also incredible simple but has a touch of elegance and decadence which qualifies it to be served for brunch!
So with that, it makes this omelette a go-to for company. It’s packed with flavor and nutrients and the herbs and lemon bring out the buttery richness of the eggs. You’ll know what I mean when you try it! So get to cracking those eggs ;)
LEMON HERB STUFFED OMELETTE
Ingredients (single serving)
2-3 eggs (depending on how much protein you want)
1/2 tablespoon avocado or coconut oil
1 tablespoon fresh thyme
1/2 teaspoon onion powder
1 cup thin zucchini noodles
1/2 teaspoon garlic powder
Zest of half a lemon
Avocado and micro-greens 🌱 to garnish ✨
1.)Heat a smaller skillet to medium low heat, crack the eggs into the pan before its hot. Break the yolks and stir around until desired mixture (I like the eggs and whites still separate a bit!) then let sit and cook. While it’s slowly cooking add the onion powder and fresh thyme. Allow to cook for about 5 minutes until the edges are cooked but not over cooked. Transfer to a plate.
2.)Add the zucchini noodles to the skillet along with the garlic powder and sauté, stirring for 5 minutes until wilted and cooked down. Add lemon zest and stir. Transfer zucchini to omelet, and fold the omelet edge over. Garnish and enjoy!