Pumpkin Omelet
Hello Dear Friends,
It's been a pretty messy weekend for me. The weekend started off very busy. There was an incredible phone and e-mail traffic. So much so that I even started to have my breakfasts in front of the computer.
I'm on good terms with Dukan right now. Due to the fact that I am in the cruising phase, the material options that I can prepare a recipe for have increased.
Last night, I prepared meatballs for myself and made a salad with meatballs with yogurt sauce. I'm planning to make sour meatballs from the remaining ground beef tonight. Of course, I will write the recipes as soon as possible.
I think the zucchini omelette, which is the first vegetable omelet I have prepared since I started the diet, looks more like mashed potatoes.
I think you can even make light muffins by adding spring onions and dill to this recipe. Of course, it has to be baked in the oven.
As of morning, I am 65,3 kg. The coat I bought this year started to feel loose and my stomach started to become invisible. You see, I'm in a good mood.
Love…
Ingredients for Pumpkin Omelet Recipe
- 2 pieces of eggs
- 1 green zucchini half
- 2 finger thick light white cheese
- 1 tablespoon of oat bran (you can use flour if you are not on a diet)
- salt
- black pepper
- 1-2 drops of oil for the pan
How to Make Pumpkin Omelet Recipe?
- Wash the zucchini, divide it into 2 parts and grate it. Squeeze the juice with your hand and put it in a deep bowl.
- Slice the cheeses thinly or grate them and add them to the zucchini.
- Add 1 tablespoon of oat bran and 2 eggs to the bowl. Mix well after seasoning with salt and pepper.
- Grease the pan and gently wipe it with a napkin. Cook your omelet back and forth.
- Serve with ham or smoked turkey.
