Here is everything you need

  • 1 tbsp. olive oil
  • 1 small potato, peeled, chopped
  • 1 small onion, chopped
  • ½ small zucchini, thinly sliced
  • 6 eggs

SERVES 2

How to put it together

  1. Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes.
  2. In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.
  3. Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
  4. After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size and pan), using a plate over the pan. Slide the uncooked part back into the pan.
  5. After another 5-6 minutes, the tortilla should be cooked, remove from heat and serve.

Rick’s Opinion

This delicious recipe is so simple to make and will be a great afternoon snack or lunch option. I personally would have this meal as a lighter pre-workout dish, being it has faster type carbs but metabolized and broken down a little slower due to the fats.