Layer creamy zucchini hummus with parsley and smoked paprika on top of a warm
Omelets are one of the quick prep recipes I make for breakfast and lunch, sometimes even dinner too!
Whisk eggs, heat pan, add butter, and fold on your favorite herbs and veggies. It’s an essential prep technique everyone should know how to make.
Today’s omelet is made perfect with a creamy zucchini hummus sauce.
Zucchini Hummus is a recipe that I have been making for years. I first learned how to make it when we lived in Santa Cruz, California during my raw vegan days, about 8 years ago. This is one of my staple recipes I use to spread over Homemade Micronutrient Rich Flax Crackers, sandwich between two pieces of Grain-Free Coconut Flour Bread and dip cucumber slices into.
Since this recipe is so near and dear to my heart, it was one of the first to be added to the collection that makes up The Ketogenic Edge Cookbook.
You can blend this hummus up in less than 10 minutes and have a few servings on hand to pack into lunches or top various meals. Zucchini is the base in place of chickpeas, which are used in “traditional” hummus. I like the zucchini instead because I never experience any gas or bloating! Removing beans, starches and grains from my diet has helped me improve a number of health related conditions.
You can find the Zucchini Hummus recipe in The Ketogenic Edge Cookbook
5 Minute Omelette with Zucchini Hummus
- Warm the oil in a skillet over medium heat. Add the eggs in once the pan is hot and cook for 2 minutes until set. Fold over omelette style.
- Tilt the pan towards your plate and slide the omelette off.
- Top with zucchini hummus, parsley, paprika. Season with salt and pepper to taste. Serve warm.
Nutrition & Macros
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