What is an omelet to you? I’ll tell you! It’s the dish that everyone has surely eaten at some point in their life. Thanks to its versatility and variety, it proves to be a “powerful” appetizer present in many territories, even internationally.
There are endless classic and sometimes more experimental variations because the base to follow is always the same, beaten eggs that bind the chosen ingredients during cooking to form the famous omelet.
At home, when I lived with my family, my mother used to make omelets with potatoes and at most veered towards those with zucchini. I remember that since I was a child, I always appreciated omelets and even loved eating them in bread seasoned with mayonnaise.
In this recipe, I wanted to follow my mother’s habit by choosing zucchini as the ingredient and adding onion, which indeed pairs wonderfully.
To make it, you simply need to thinly slice the zucchini, chop the onion, and stew them together until they soften. Then you will pour the beaten eggs, suitably seasoned with Parmesan, Pecorino, milk, and salt, and wait for everything to solidify. Finally, you’ll need to flip it and let the other side cook for the last few minutes before serving at the table!
Related recipes:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the zucchini and onion omelet
- 1 onion
- 1 zucchini
- to taste extra virgin olive oil
- 4 eggs
- 1 tablespoon grated Parmesan
- to taste salt
- to taste pepper
- 1 tablespoon Pecorino
- 1 coffee cup milk
Tools
- Mandoline
Steps
To make the zucchini and onion omelet
First, slice the washed and dried zucchini using a mandoline to get thin and evenly thick discs.
Next, peel a white onion, cut it in half, and then slice it with a smooth-edged knife. Try to get slices of the same thickness.
At this point, heat a swirl of extra virgin olive oil in a non-stick pan and sauté the onions over moderate heat until they are softened.
Once you reach this point, add the zucchini and after a thorough stir, let them cook together, still on moderate heat, for about 10 minutes. I recommend using the lid to stew everything well.
In the meantime, prepare the seasoning, beat 4 eggs in a large bowl along with the Parmesan, salt, Pecorino, milk, and a pinch of salt. Use a whisk for a great result or a fork.
For this step, after the vegetables have cooked, remove the lid and pour the beaten eggs into the pan, covering the entire surface. Cook again with the lid on, over low heat for about 15 minutes.
When you notice the surface has solidified, remove the lid and ensure the omelet is completely detached from the sides and bottom of the pan before flipping.
At this point, get ready to flip the omelet using a flat plate. Ideally, use a plate that fits inside the pan, contacting the omelet.
Finally, flip the omelet and put it back in the pan on the opposite side, letting it brown. If necessary, repeat this operation several times until reaching your desired level of doneness.
To complete, place the well-cooked omelet on the plate and let it rest for a few minutes before serving at the table.
Advice!
Advice!
Before flipping the omelet, ensure there is no excess liquid released from the vegetables or excess oil. Avoid burns and drain in the sink if necessary, holding the omelet firmly to the pan with a plate.
FAQ
Can I skip the milk in the eggs?
Surely, I use it to add more softness
