Zucchini and Asiago Omelet

2		Garlic Cloves - Fresh
2  teaspoons		Olive Oil
1/4  cup		Zucchini - Fresh with Skin, Chopped
1/4  teaspoon		Crushed Flakes Red Chili Peppers
3		Large Eggs with Omega 3
1/2  teaspoon		Table Salt
1/4  teaspoon		Ground Black Pepper
1  tablespoon		Kraft Parmesan Romano & Asiago Cheese - Fresh, Shredded

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Mince garlic. In a large non-stick skillet or omelet pan, heat 1 tsp. of oil. Add garlic, and zucchini and red pepper flakes and saute for 3 minutes or until soft. Remove from pan.

Beat eggs lightly and season with salt and pepper. Heat remaining 1 tsp of oil in skillet, add eggs and let set for a 2 minutes, lifting eggs with a spatula to ensure all egg is cooked. Sprinkle cooked zucchini mixture and cheese over half of eggs, fold eggs overtop of the filling, slide onto a serving plate and serve.