This French-style zucchini omelette is a simple and delicious summer dish. With just a few ingredients, you'll have a tasty breakfast or lunch in just about 20 minutes.
Prep Time: 10 minutes | Cook Time: 12 minutes | Servings: 2 | Difficulty: Easy
Zucchini omelette or omelet is super easy to make and the perfect recipe to use up a small or leftover piece of zucchini. Serve it for breakfast with a few sliced tomatoes on the side, or for lunch with a slice of bread- like Soda Bread without Buttermilk - and a fresh salad.
Check out more delicious breakfast recipes, like Spam and Eggs or Cottage Cheese with Honey.
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Recipe ingredients
Zucchini: I had a leftover piece of a large zucchini. A small one should do it too, you don't have to be exact with the measurements, just a little bit more or less is ok.
- Maybe you have some leftover zucchini from making Turkey and Zucchini Meatballs or Italian Zucchini Soup.
Eggs, cream, herbs, and spices for the omelette. Try this Cabbage Omelet, too; it's so good!
Other ingredients: Some finely sliced green onions or ยฝ a small red or regular onion, tomato paste, and a knob of butter.
For full details on the ingredients and quantities, check the recipe card.
How to make zucchini omelette?
Step #1: Chop zucchini and onions and whisk the eggs, herbs, spices, and cream in a small bowl.
Step #2: Sautรฉ the zucchini and the onions in the melted butter.
Step #3: Add the tomato paste and stir to distribute well.
Step #4: Pour in the eggs and cook on medium-low heat for about 3 minutes.
Step #5: Gently lift the edges with a spatula and tilt the pan to let uncooked egg flow underneath for even cooking.
Step #6: Once the top is mostly set, fold the omelet in half and cook for another 1-2 minutes until fully cooked through but still soft inside.
Tips
Add cheese: 1-2 tablespoons of grated Parmesan or another melty cheese you like is a great addition.
Use other vegetables like bell peppers, spinach, or mushrooms.
Use medium-low heat: It helps the omelet cook gently without browning too fast or burning on the bottom.
Store
The zucchini omelette is best served immediately.
However, if you have some leftovers, they are great in a sandwich. Spread some chili sauce, mayo, mustard, or ketchup on a slice of bread, add the leftover omelet and maybe a lettuce leaf, cover with another slice of bread, and enjoy.
More breakfast recipes with eggs
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๐ Recipe
The Simplest Zucchini Omelette
Equipment
- Medium frying pan or skillet, Note 1
Ingredients
- 1 cup zucchini dicedm about 5 oz/ 140 g, Note 2
- 2 thin green onions or ยฝ a small red or yellow onion
- 3 eggs Note 3
- 2 tablespoons heavy cream or whole milk
- ยฝ teaspoon sweet paprika powder
- ยฝ teaspoon fine sea salt
- ยผ teaspoon ground black pepper
- 2 tablespoons dill divided, Note 4
- 1 tablespoon butter
- 1 teaspoon tomato paste
Instructions
- 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 โ of the chopped herbs, and spices until well combined.3 eggs + 2 tablespoons heavy cream + ยฝ teaspoon sweet paprika powder + ยฝ teaspoon fine sea salt + ยผ teaspoon ground black pepper + โ of the dill
- Sautรฉ zucchini: Melt the butter in a non-stick pan over medium heat. Add the zucchini and onions and sautรฉ 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.
Notes
- Servings: If you want to serve 4 persons, use a large skillet or make two batches of omelette.ย
- 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.
Roland says
Sounds strange, but tastes really good.
Adina says
I am happy you liked it.