Chicken and Zucchini Omelet

Ingredients

• 200 g Chicken breast, boneless
• 150 g Zucchini
• 1 Egg
• 1 tbsp Almond flour
• Salt and pepper, to taste
• Oregano, to taste

Instructions

1. 1

   1. Prep the ingredients.

   Wash the zucchini and cut into pieces; if it's very watery, drain it slightly before using. Cut the chicken breast into small pieces to make processing easier.

2. 2

   2. Make the mixture.

   In a food processor, combine the chicken, zucchini, egg, almond flour, salt, and oregano. Process for a few seconds until smooth and slightly sticky — don't over-process, so it keeps some texture.

3. 3

   3. Prep for the oven.

   Preheat the oven to 180–200°C (350–400°F), with top and bottom heat. Line a baking sheet with parchment paper and add a few drops of olive oil.

4. 4

   4. Shape it.

   Pour the mixture onto the sheet and spread it out with a spoon or spatula into a roughly 1 cm (½ inch) thick round, as evenly as possible so it cooks uniformly.

5. 5

   5. Bake.

   Bake for about 20–25 minutes, until firm and fully cooked through the center. For a more golden top, leave it a few extra minutes under the top heat.

6. 6

   6. Serve.

   Remove from the oven, let rest a couple of minutes, and cut into portions. Enjoy on its own or with a fresh salad.