The Zucchini Omelet is a very tasty and simple second course to prepare. When I’m in a hurry, omelets solve my dinner problem because they are quick to make and with one dish I cook both main and vegetables.
I prepare omelets in a thousand ways, but the most classic one is this with zucchini. Sometimes my son is picky about eating vegetables, so I prepare it this way; that way I’m sure he’ll eat it.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 8 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 zucchini
- 2 eggs
- 3 tablespoons extra virgin olive oil
- salt
Recommended Tools
- Pan 11 inches
- Mandoline
How to Prepare the Zucchini Omelet
Slice the zucchini quite thinly (I used the mandoline) and cook them in a pan with one tablespoon of oil. Season with salt and cook for 5 minutes on medium heat, adding a bit of water if necessary.
Break two eggs into a plate, beat them with a little salt, add the zucchini and mix to combine everything.
In the same pan where you cooked the zucchini, pour the remaining two tablespoons of oil and heat it up. Add the eggs and let them cook on low heat for about five minutes with the lid on. When the omelet has slightly set, flip it with a quick movement of the pan or help yourself with a plate.
Cook on the other side for two minutes, still on low heat, then place the omelet on a plate, cut into slices, and serve.
Tips
If you wish, you can add two tablespoons of grated Parmesan cheese to the egg mixture before cooking.
