Low-Acid Omelet

2 large eggs

2 tablespoons unsweetened almond milk (or water)

1/4 cup finely chopped zucchini

1/4 cup finely chopped spinach

1/4 cup grated low-fat mozzarella cheese (optional)

1 teaspoon olive oil or unsalted butter

1/8 teaspoon salt (optional, to taste)

Pinch of dried oregano or parsley (optional, for added flavor)Prepare the Vegetables:

• Wash and finely chop the zucchini and spinach.

Whisk the Eggs:

• In a small bowl, whisk the eggs with almond milk (or water) until well combined.

• Stir in a pinch of salt and dried herbs, if using.

Cook the Vegetables:

• Heat olive oil or butter in a nonstick skillet over medium heat.

• Add the zucchini and spinach, and sauté for 2–3 minutes until the vegetables soften.

Cook the Omelet:

• Pour the egg mixture over the vegetables in the skillet.

• Tilt the pan slightly to spread the egg mixture evenly.

• Cook for 2–3 minutes until the edges begin to set.

Add Cheese (Optional):

• Sprinkle the grated mozzarella on one side of the omelet.

Fold and Finish:

• Using a spatula, gently fold the omelet in half.

• Cook for another 1–2 minutes, allowing the cheese to melt and the eggs to cook through.

Serve:

• Slide the omelet onto a plate and enjoy immediately. Pair with a slice of whole-grain toast or a small side of steamed vegetables for a complete meal.