One Egg/Egg White Zucchini Omelette w/Habanero Cheese

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Step 1

Thin sliced red onion 2 tbsp, add to pan of tsp hot butter. Turn heat down, add 2 tbsp red bell pepper, 1 tbsp jalapeno, heat until glassy. Add 1 cup shredded zucchini and heat on low until softened and some browning occurs. Remove veggies from pan and set aside. Shred cheeses and set aside. Beat one egg and 1/4 cup of egg whites until smooth (no lumps). Heat 1 tbsp butter in same pan until bubbles. Turn heat to low and add beaten eggs. Place lid on pan. Closely watch eggs cook and give pan gentle shake to evenly distribute eggs to cook. Once top becomes slightly cooked, add veggies and cheese on top and quickly cover. Watch closely and lift pan from heat as cheese melts. Take spatula and gently lift around all edges until you can peel one side easily to fold it over. Fold other side, place lid on, turn heat off. And plate. Add chives or parsley to top.