Zucchini and Tomato Omelette

Preheat the oven to 350°F (medium)

In a small baking dish, mix together 1/3 of the mashed garlic, 1 tablespoon of olive oil, and the Italian zucchini

Spread it out evenly and bake in the preheated oven, stirring occasionally with a wooden spoon, until lightly golden brown (approximately 8 minutes)

Remove from the oven and reserve

Keep the oven on

In a 25cm diameter skillet, combine 1 tablespoon of olive oil and the onion

Cook over medium heat, stirring constantly, until the onion is softened (approximately 2 minutes)

Add the zucchini and remaining garlic, and cook until the zucchini starts to soften (approximately 5 minutes)

Transfer to a bowl and let cool. Reserve

In a medium-sized bowl, whisk together the eggs lightly

Add half of the chopped parsley, salt, black pepper, reserved zucchini, and half of the tomato

Mix well

In the same skillet used before, combine the remaining olive oil and the egg mixture

Cook over low heat until the top starts to set (approximately 3 minutes)

Distribute the remaining tomato, cubed zucchini, and grated cheese on top

Remove from the heat

Bake in the preheated oven until golden brown (approximately 15 minutes)

Remove from the oven, sprinkle with the remaining parsley and cilantro, and serve immediately

375 calories per slice