Nonnie’s Zucchini Omelette

Ingredients: 

• 3 eggs
• 2–3 ounces reduced-fat cheddar cheese, grated
• 1 medium onion, finely chopped
• 1 medium zucchini, finely chopped
• 1 tablespoon butter
• 1 tablespoon IBD-AID friendly oil (extra virgin olive, coconut)
• 3 tablespoons water
• salt + pepper to taste 

Directions:

1. Preheat oven to 325 F. 
2. Line 2 mini-muffin (can make regular size, too) pans with muffin liners or grease the muffin tins. 
3. Place all the ingredients, except the blueberries, in a food processor and process until well mixed.  Fold in the blueberries.  Pour the mixture into the muffin pans.
4. Bake for 15 to 20 minutes (may take longer depending upon size), or until toothpick inserted comes out clean.

Adapted from Raman Prasad’s Adventures in the Family Kitchen: Original Recipes Based on the Specific Carbohydrate Diet