Zucchini Goat Cheese Omelet

• 1/2 teaspoons Olive Oil
• 3 Tablespoons Diced Onion
• 1 whole Small Zucchini, Diced
• 1/2 cups Greens (i.e. Chard Or Kale), Chopped
• 1 Tablespoon Fresh Chopped Parsley, Plus More For Garnish
• 3/4 cups Egg Substitute
• 1 ounce, weight Goat Cheese

1. In a small skillet, heat oil, add onions and zucchini and cook for a few minutes until zucchini is almost tender. Add greens and parsley and cook an additional minute or two. Season with salt and pepper and set aside. Spray a medium skillet with cooking spray and put on medium/low heat, add eggs, cover and cook until eggs are pretty much cooked through (they no longer jiggle when shaken), about 4 minutes. Carefully flip the egg using a spatula, sprinkle with goat cheese and vegetable filling, fold over and transfer to a plate.
2. Sprinkle with a little more parsley and serve with a slice of homemade oatmeal bread.

olive oil, onion, zucchini, chard, fresh chopped parsley, egg substitute, cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/zucchini-goat-cheese-omelet/ (may not work)