Scd Gluten Free Zucchini, Sun Dried Tomato & Almond Omelet

1. 1

   Saute the onion and bell pepper in a little of the oil for about 4 minutes and then add zucchini and continue stirring until zucchini is mostly cooked, about 10 minutes or so.

2. 2

   Pour the eggs over the top of the vegetables in pan and add salt, pepper, sun-dried tomatoes and almond slivers.

3. 3

   Cover the top with the grated cheese and then put the lid on the top of the pan.

4. 4

   Reduce heat and wait for the eggs to set.

5. 5

   The omelette puffs up a bit as it cooks and when you put a knife through it there is no runny egg left in the middle of it when it is ready to serve.

* Per serving · 4 servings · Values may vary.