Zucchini omelet, a very tasty vegetable main course, simple and quick to prepare.
The zucchini omelet can be eaten both hot and cold; personally, I prefer the former version, but it is very convenient for savory buffets, among appetizers, and for filling great sandwiches.
My mom always made this fantastic omelet after using up the zucchini in the pan. She would prepare zucchini in the pan as a side dish, and whatever was left couldn’t be wasted, but she didn’t want to serve it as “leftovers,” so she used it for the omelet and presented it in a new guise. Over the years, however, we have learned to appreciate the omelet more and more to limit meat consumption a bit, and now we make zucchini omelets on many occasions.
It is a really tasty dish thanks to the crispy onions that enrich the dish and give it a particular texture. I use chili pepper to make it just spicy enough. Its texture is soft and almost melts in your mouth.
For vegetable lovers, I also remind you of other very tasty recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 143.38 (Kcal)
- Carbohydrates 4.34 (g) of which sugars 0.80 (g)
- Proteins 9.27 (g)
- Fat 10.74 (g) of which saturated 3.06 (g)of which unsaturated 2.81 (g)
- Fibers 1.24 (g)
- Sodium 659.98 (mg)
Indicative values for a portion of 130 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
- 3 zucchini (medium)
- 1/2 onion
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste chili pepper
- 4 eggs (whole)
Tools
For cooking zucchini and omelet, I recommend using a good non-stick pan, to use few fats, with a diameter of 9.5 inches.
- 1 Bowl
- 1 Pan
- 1 Lid
- 1 Spatula
Preparation
The preparation of the zucchini omelet is easy and fast, but it is divided into two stages: first, you need to prepare the zucchini, well roasted, then add the eggs; this way, it will be much tastier.
The first step is to remove the ends of the zucchini, wash them well, and cut them into thin slices. Also, cut and wash the onion and chop it into pieces. Place the tablespoon of oil in the pan, the onions, zucchini, chili pepper, salt, and cover. Sauté the zucchini well until they become crispy, as you see in the photo. It will take about 10 minutes over high heat, stirring them occasionally without turning them into a mush. Turn off the heat and place the zucchini on a plate.
Clean the pan with a simple paper towel because you will reuse it. Put the eggs with salt and a bit of pepper in a plate, mix coarsely because the omelet is better and softer if the eggs remain irregular. Add the last tablespoon of oil to the pan and place it back on the stove.
When the oil is hot, pour the eggs with the zucchini into the pan and cover with the lid to set the eggs. Midway through cooking, use a spatula or spoon to make small cuts in the center of the omelet, as you see in the photo, to set the eggs in the central part.
When there’s no liquid egg on the surface, it’s the right time to flip the omelet. If you’re experienced, you can flip the omelet with a simple wrist motion, but if, like me, you are not very skilled, I recommend using the lid to flip it. That’s why I’ve recommended using a flat lid.
When the other side of the omelet is nicely golden, you can turn off the heat, and your omelet is ready. It will take no more than five minutes over high heat to set the eggs. Always be careful not to burn it. As you can see from the slice, the texture of the omelet is quite irregular, with the egg whites distinguishable from the yolks. The omelet should be beaten coarsely to achieve this irregular structure with various textures and flavors.
NOTES
The zucchini omelet is a convenient second course to prepare because it can be eaten cold or reheated in the microwave, so you can prepare it in advance. If not consumed immediately, it can be stored in the refrigerator covered for a couple of days.
With the omelet, you can also create great appetizers, perhaps cutting it into small squares to be eaten alone or placed on bread crostini.
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