I often make the omelet with green onion stalks, potatoes, and zucchini due to my love for nature, as I dislike waste. Nutritious and quick to prepare, it is ideal for a light lunch, when you don’t have much time to prepare dinner, for an outdoor picnic, and why not, also as an appetizer; cut into squares for the occasion. To prepare the omelet with green onion stalks, potatoes, and zucchini, you need just one pan, where the vegetables will be cooked in sequence, and a bowl to beat the eggs. This simple recipe will give you a delicate flavor, thanks to the green onion stalks, the pleasant texture of the potatoes, and the freshness of the zucchini, creating an irresistible balance of flavors.
Now let’s get to it! Prepare this omelet with me and let me know if you liked it 😉
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If you like zucchini as well as onions, you can also check out:
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, Spring, Summer, and Fall
- Energy 292.24 (Kcal)
- Carbohydrates 18.60 (g) of which sugars 1.50 (g)
- Proteins 13.33 (g)
- Fat 19.44 (g) of which saturated 5.15 (g)of which unsaturated 13.52 (g)
- Fibers 3.55 (g)
- Sodium 2,051.35 (mg)
Indicative values for a portion of 266 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs (whole)
- 2 zucchini (medium-sized)
- 2 potatoes
- 5.3 oz green onion stalks
- 3.4 tbsp peanut oil (corn oil is also fine)
- to taste salt
- to taste mixed peppercorns
Steps
To prepare the omelet with green onion stalks, potatoes, and zucchini, start by preparing the vegetables.
Cut the stalks from the green onions (removing any bad leaves), wash and dry them with a kitchen cloth or paper towel. Then chop them roughly (I cut them into strips of about 2-2.5 inches) and place them in a pan where you have heated the extra virgin olive oil. Cook gently for about 4-5 minutes.
Peel, wash, and cut the potatoes. I prefer to cut them into cubes, so they brown well and blend better with the eggs. Then add them to the pan with the green onion stalks, season with salt, and continue cooking over medium heat for another 7-8 minutes, or until they are browned.
Wash and thoroughly dry the zucchini. Remove both ends and cut them into cubes or as you prefer. Add them to the pan with the potatoes and green onion stalks, season with salt, and continue cooking over medium heat for about 6-7 minutes.
In a bowl, break the eggs, add salt and pepper to taste, and beat them with a fork. Pour the beaten eggs into the pan with the vegetables and cook for 6-7 minutes with a lid. When the omelet detaches from the bottom, it’s time to flip it using a plate or lid and continue cooking on the other side for another 4-5 minutes.
Remove the pan from the stovetop, let the omelet cool for a few minutes. Garnish with fresh herbs if desired, then cut into wedges.
Now your omelet with green onion stalks, potatoes, and zucchini is ready to be served.
Variations and Tips
You can customize the omelet with ingredients you prefer, such as bacon, ham, different cheeses, or various vegetables.
Leftover omelet can be stored in the refrigerator for up to 3 days and gently reheated in the microwave or oven.
