Zucchini Cheese Omelette

Elena Butuc

A quick, healthy, and delicious meal that works for any time of the day, perfect for breakfast, or paired with a fresh vegetable salad for lunch or dinner.

This recipe features a simple omelette made with eggs and zucchini, cooked in a 24cm pan. The recipe yields one serving but can easily be doubled for two. Adding cheese on top is optional but enhances the flavor beautifully. Seasonal vegetables like zucchini make this dish both nutritious and versatile.

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Ingredients

Metric US

●

Egg

2 pieces

●

Zucchini

1 piece

●

White onion

0.5 pieces

optional

●

Melted butter/oil

2 tbsp

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Salt

0.25 tsp

to taste

Step by step

Step 1

Heat the oil in a 24cm pan. Add the finely chopped onion and sauté for about 1 minute until softened.

Step 2

Add the zucchini, sliced into thin rounds or diced, to the pan.

Cook for about 5 minutes, stirring occasionally, until the zucchini softens and starts to brown slightly.

Step 3

In a bowl, beat the eggs with the salt using a fork.

Pour the egg mixture over the zucchini in the pan. Cook over medium heat for 2-3 minutes.

Step 4

Reduce the heat to low and cover the pan with a lid. This technique ensures the omelette cooks evenly through the steam without needing to flip it, keeping it intact and preventing mess.