Zucchini Omelette Recipe
A quick and fluffy zucchini omelette recipe made in just 5 minutes. Healthy, delicious, and perfect for breakfast or brunch.
Print Pin Servings: 2 servings
Calories: 220kcal
Cost: $3
Equipment
- 1 8–10 inch non-stick skillet Essential for easy flipping and no sticking
- 1 Flexible silicone spatula Perfect for folding without breaking
- 1 Medium mixing bowl For whisking eggs
- 1 Sharp Chef’s Knife For uniform vegetable cutting
- 1 (opt) Microplane grater For fresh cheese
- 1 (opt) Digital kitchen scale For precise measurements
- 1 (opt) Fine-mesh strainer For draining salted zucchini
Ingredients
- 1 medium zucchini diced (about 1 cup)
- ¼ small onion finely chopped
- 2 cloves garlic minced
- 3 large eggs
- 2 tablespoon milk/cream whole milk or heavy cream
- ¼ cup cheese cheddar or gruyere shredded
- salt & pepper to taste
- 2 tablespoon olive oil/butter for cooking
- 1 tablespoon fresh herbs basil, parsley, or chives (chopped)
Instructions
- Prep veggies (dice zucchini, chop onion, mince garlic).
- Whisk eggs with milk/cream, salt, and pepper.
- Cook vegetables in olive oil/butter until soft.
- Add whisked eggs to the pan.
- Fold omelette gently with a spatula, sprinkle cheese and herbs.
- Serve hot immediately.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 220kcal | Carbohydrates: 6g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 220mg | Sodium: 260mg | Potassium: 350mg | Fiber: 1.5g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 12mg | Calcium: 150mg | Iron: 1.5mg