Open-Faced Summer Bruschetta Omelet with Spiralized Zucchini

Open-Faced Omelet with Spiralized Zucchini and Summer Bruschetta

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.

Open-Faced Omelet with Spiralized Zucchini and Summer Bruschetta

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?

Open-Faced Omelet with Spiralized Zucchini and Summer Bruschetta

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!!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


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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.

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5.0 from 4 reviews
Open-Faced Summer Bruschetta Omelet with Spiralized Zucchini
Prep time
Cook time
Total time
Serves: 1
  • 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
  1. 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.
  2. Meanwhile, combine all of the ingredients for the bruschetta in a medium mixing bowl and toss to combine. Set aside.
  3. When omelet is done cooking, transfer to a plate and top with prepared bruschetta. Serve immediately.

Open-Faced Summer Bruschetta Omelet with Spiralized Zucchini

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The Inspiralizer by inspiralized

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  1. Oh my gosh! That looks totally scrumptious!!! Can’t wait to try it!! Yum!

  2. At first glance of the photo, I was certainly curious as to where the spiralized zucchini was. Haha! (I suppose reading the recipe all the way through helps, eh? ;-) ) I’m starting to incorporate more egg-based meals into my daily repertoire, and this looks like an absolutely lovely one, and easy, too. Can’t wait to give it a try!

  3. It was DELICIOUS! I’ve had to give up dairy and salt and a gazillion other things recently, so food is both boring and bland. I loved it! I used zucchini and threw in some asparagus that needed to be eaten, and then microwaved a vegetarian sausage patty and crumbled that into the pan before I poured on the eggs. I used olive oil rather than cooking spray. I didn’t snip the zucchini enough, if it isn’t smaller sized then when you eat it, it pulls out of the omelet. Kudos, this is soooo good.

  4. An open-faced omelet is an AMAZING go-to meal! I love the idea of spiralizing zucchini to have with the eggs!

  5. Great recipe and soooo easy! This is a keeper and will be on repeat in my household.

  6. Looks great. I love adding zucchini to my meals, thanks a lot

  7. Just made this and added kite hill vegan almond milk ricotta! So delicious. I love using the omelette as a base instead of bread

  8. I’ve just received the new, goat-cheese version of this recipe, and can’t wait to try it. Meanwhile, I want to share a tip, from the NY Times Food section a while back, for cooking omelets and scrambled eggs: If you add a splash of milk or water to the beaten eggs, they will cook up softer and fluffier. it works!

  9. This was an amazing omelet. Especially this time of year with cherry tomatoes and basil right out of the garden. Loved the flavors and texture of the omelet.

  10. I just got my Inspiralizer today. I have the Paderno, which was fine, but The Inspiralizer is amazing! Much easier to turn, and the noodles come out easier, as well. And the cleanup, a breeze. So glad I switched! Made this omelette for supper tonight. So delish!


  1. […] going to love how easy this recipe is – and the original recipe was here, but in this version, I’ve added goat cheese for some extra protein, sweetness, and […]

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