The ZUCCHINI AND ONION OMELET is a versatile and delicious dish that highlights the fresh and genuine flavors of vegetables.
This simple and quick recipe is ideal for a light lunch, an informal dinner, to fill sandwiches, or for an outdoor picnic.
The combination of tender zucchini and sweet onions creates a harmonious and inviting flavor, while the eggs add creaminess and texture.
You can serve the zucchini and onion omelet as a main course accompanied by a fresh salad or with simple white rice.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 zucchini (large)
- 1 Tropea red onion
- 6 eggs
- 2 tbsp milk
- 1/2 cup grated Parmesan cheese
- to taste salt
- to taste extra virgin olive oil
Tools
- Knife
- Cutting board
- Pan
- Lid
- Bowl
- Whisk
Steps
Wash and slice the zucchini into thin rounds.
Peel the onion and slice it thinly.
In a non-stick pan, heat a drizzle of extra virgin olive oil over medium heat.
Add the zucchini and onions and cook over medium-low heat until tender and slightly golden.
Meanwhile, in a bowl, beat the eggs with the milk, add salt, and mix in the grated cheese.
When the zucchini and onions are cooked, distribute them evenly in the pan and pour over the beaten egg mixture.
Cover the pan with a lid and cook over medium-low heat for about 8-10 minutes or until the eggs are set on the bottom.
At this point, flip the omelet using a flat plate or a “omelet turner” and cook the other side for another 5 minutes until fully cooked.
Once ready, transfer the omelet to a serving plate and serve hot.
Storage and tips …
Store in the fridge in an airtight container.
Consume within 2-3 days
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