The Simplest Zucchini Omelette

This French-style zucchini omelette is a quick and delicious summer dish, ready in about 20 minutes with just a few simple ingredients.

Course Breakfast

Cuisine French

Diet Low Calorie, Vegetarian

Prep Time 10

Cook Time 12

Servings servings

Calories 213kcal

Author Adina

Chop the zucchini into small pieces and finely slice the green onions (or finely chop regular onions).
1 cup zucchini + 2 thin green onions
Egg mixture: In a bowl, whisk the eggs with cream, about ⅔ of the chopped herbs, and spices until well combined.
3 eggs + 2 tablespoons heavy cream + ½ teaspoon sweet paprika powder + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + ⅔ of the dill
Sauté zucchini: Melt the butter in a non-stick pan over medium heat. Add the zucchini and onions and sauté for 4–5 minutes, until soft and lightly golden.
1 tablespoon butter
Add the tomato paste and stir well to coat the vegetables evenly.
1 teaspoon tomato paste
Cook omelette: Reduce the heat to medium-low and pour the egg mixture into the pan, spreading it evenly over the vegetables. Cook for about 3 minutes, gently lifting the edges with a spatula and tilting the pan so the uncooked egg can flow underneath.
Finish zucchini omelette: Once the top is mostly set but still slightly soft, fold the omelet in half and cook for another 1–2 minutes, until just cooked through but still moist inside.
Serve omelette: Sprinkle with the remaining herbs and serve immediately.

Servings: If you want to serve 4 persons, use a large skillet or make two batches of omelette.
Zucchini: 1 cup makes about 5 oz or 140 g, depending on how small you cut the zucchini. Just a bit more or less than that is ok; you don’t have to be super exact.
Cheese: You can add 1-2 tablespoons of grated Parmesan or another cheese to the mixture. You can also sprinkle the omelette with Parmesan just before serving.
Herbs: You can replace the dill with chives, parsley, basil, oregano, or cilantro; any version is delicious. You can also use dry herbs instead; in this case, I go mostly for oregano, thyme, or Italian herbs.