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| Prep Time | 5 minutes |
| Cook Time | 5-10 minutes |
| Servings |
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Ingredients
- 5 pcs eggs
- 2 tbsp parmesan grated
- 2 tbsp almond meal
- 1 pc zucchini large, grated and spun or patted dry
- 1 handful spinach chopped
- 1/2 cup pickled jalapeno sliced
- 1 cup cherry tomatoes quartered
- Salt and pepper to taste
- butter unsalted
Instructions
- Excepting the tomatoes, combine ingredients in a mixing bowl.
- Over medium heat, preheat a nonstick saute pan.
- Add the butter and when it is melted and heated up, add the egg mixture and stir gently to thicken it up.
- Top with the tomatoes and cover and turn down the heat to low until set (about 3 to 5 minutes).
- For serving, slide the omelet onto a plate and drizzle it with olive oil. Enjoy!
