So I thought my last zucchini recipe came out good, this one was even better!

My initial plan was to make a pesto pasta dish with sauteed zucchini, but during lunch I had a big bowl of mac n cheese, so the thought of having more pasta was not that appealing. For my appetite or for my little pancreas. I thought what I could make with zucchinni that was higher in protein and my immediate thought was eggs. You know how much I love eggs. Omelet for dinner, one of my favs!

First I cut a large zuchinni into very small slices and also sliced up some scallions/spring onions.

Then I sauteed them all together for 5 minutes with olive oil and sprinkled some salt at the end. Once the zucchini was cooked I took them wok off the heat.

In a separate bowl I scrambled 5 eggs.

I added the scrambled eggs to a small heated skillet and added the zucchini mixture.

After 4 minutes (or until no more runny egg was leaking from the sides) I flipped it over and added some shredded cheese.

The cheese is a sharp cheddar from Clover Creek that we get from our CSA.

Matt enjoyed his omelete with a delicious New York Bagel. I just ate the omelete. Yes that is wine in the background, we are weird.

I am actually drinking some more wine while writing this post.

Don’t judge it’s Friday!

Have a good night!