April showers bring May flowers, but I feel like now we’re in May and….. where are the flowers?! All I see is more rain!
I am SO ready for summer. I have such high hopes for this summer, and I think it’s going to be the best yet in every aspect. The farmer’s markets are opening up now that it’s May and I’m ready for that fresh summer produce.
It doesn’t get more summer than bruschetta toast with basil and tomatoes. The smell alone transports me to the heart of July, when I wake up on Saturdays, throw on a tank top and shorts and walk over to the farmer’s market for zucchini, eggs, basil, and tomatoes.
It may be a bit premature, but this recipe is farmer’s market friendly. I’m especially excited about the farmer’s markets this summer, because I’ll be setting up shop at a local market – the one on Grove Street in downtown Jersey City.
The market is open Monday and Thursdays from 4-8pm and right off the Grove St. PATH station, so super easy – even for those of you who live in NYC and just want to stop by and say hi!
I’ll be spiralizing your produce, signing cookbooks, and just spreading the #Inspiralized love! How fun?
I’m thinking of including recipe cards featuring meals you can easily make with your farmer’s market produce, such as this one. All of these ingredients (aside from olive oil and red wine vinegar) can be found at a market!
What’s better than a lazy weekend morning of farmer’s market shopping and brunch? Ahh I can’t wait!!
CHECK OUT ALI’S LATEST POST ON HER LIFESTYLE BLOG, ALISSANDRA B:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the omelet:
- ½ medium zucchini, Blade D, noodles trimmed
- 3 large eggs, beaten
- salt and pepper, to taste
- For the bruschetta:
- 1 garlic clove, minced
- ½ cup cherry tomatoes, halved
- 5 basil leaves, chopped
- ½ tablespoon red wine vinegar
- ½ tablespoon extra virgin olive oil
- salt and pepper, to taste
- Place a small skillet over medium-high heat and coat with cooking spray. Once the pan heats, add in the zucchini noodles, and cook for 3 minutes or until wilted and al dente. Once cooked, make sure the noodles are evenly distributed on the bottom of the pan. Pour over the eggs, season with salt and pepper, and cook until the bottom sets, about 3 minutes. Cover and let cook another 5 minutes or until eggs are cooked all the way through.
- Meanwhile, combine all of the ingredients for the bruschetta in a medium mixing bowl and toss to combine. Set aside.
- When omelet is done cooking, transfer to a plate and top with prepared bruschetta. Serve immediately.