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Open-Faced Summer Bruschetta Omelet with Spiralized Zucchini

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 1


  • For the omelet:
  • 1/2 medium zucchini Blade D, noodles trimmed
  • 3 large eggs beaten
  • salt and pepper to taste
  • For the bruschetta:
  • 1 garlic clove minced
  • 1/2 cup cherry tomatoes halved
  • 5 basil leaves chopped
  • 1/2 tablespoon red wine vinegar
  • 1/2 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.