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Delicious and brimming with nutrition, this omelet will make a nourishing breakfast or great luncheon dish.  Adding the garlic to the eggs prevents overcooking and conserves more of its valuable nutrients.

Garlicky Omelet

olive oil
1 small zucchini
1 small onion
1/2 medium red bell pepper
2 slices sandwich ham or 1/3 C. chopped leftover ham
5 large eggs
3 garlic cloves
salt and pepper  to taste
1 lg. semi-ripe tomato
several basil leaves or 1-1/2 tsp dried basil
1 tsp. dried oregano
cooking spray
2 slices part skim or fat free mozzarella

Cut zucchini in half, then slice thinly.  Stack and cut slices to make julienne strips.  Thinly slice red pepper and onion.  Heat a Tbsp. of olive oil and add veggies.  Sauté over medium-high heat a few minutes; add ham and cook until veggies are crisp-soft.

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Break eggs into a bowl, add salt, pepper, and minced garlic cloves.  Beat lightly with a fork.  Heat a Tbsp. olive oil in a large non-stick skillet.  Evenly spread the veggies and ham in the skillet and pour the eggs over them.  Lift edges slightly so uncooked egg runs underneath.  Continue to cook on medium-high heat until eggs are nearly set.

Slide eggs onto a plate slightly smaller than the skillet, cooked side down.  Arrange tomato slices over eggs and sprinkle with basil and oregano.  Spray with cooking spray.  Balance plate on one hand and turn skillet upside down over omelet.  Flip plate and skillet quickly.  Arrange mozzarella over omelet, and cover if possible.  Cook on lowered heat for another minute or two.

Great garnished with slices of ripe avocado.  Serves three or four.