25+ Zucchini Recipes
Servings: 1 omelet
Ingredients
for 1 omelet:
- 3 large eggs
- 1 tablespoon milk
- salt and pepper to taste
- 1 tablespoon butter for cooking
for the zucchini filling (enough for 2-3 omelets):
- 1 tablespoon frying oil
- 2 small zucchini
- 3 cloves garlic
- 1/2 teaspoon basil
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 1/2 cup (50g) shredded cheese*
- chives to serve
Instructions
- Make the filling: Cut zucchini into 1/4 inch (6mm) slices. Finely chop garlic with a knife. Shred cheese on the large holes of a box grater.
- Heat oil in a large frying pan, add zucchini in an even layer. Cook for 1-2 minutes without stirring, letting zucchini brown, then cook, stirring from time to time, for a couple of minutes or until zucchini is browned and soft.
- Add garlic, basil, onion powder, and salt and pepper to taste. Cook for 30 seconds and take off the heat.
- Make the omelet: Add eggs and milk to a mixing bowl. Season eggs with salt and pepper, beat with a fork until homogenous and foamy.
- Melt butter in a small non-stick pan and add the egg mixture. Let the eggs cook for a couple of seconds then gently push cooked eggs from the outside towards the center using a spatula. Continue cooking, tilting the pan so that the uncooked egg mixture can run under the cooked portion of the omelet.
- When the eggs are almost set but still a little bit wet in the middle, sprinkle cheese on one half of the omelet and top with sauteed zucchini.
- Fold omelet in half and transfer to a plate.
- Sprinkle with chives and enjoy!
Notes
I used half Swiss cheese (Emmentaler) and half Spanish sheep's cheese - it was great. Other good types of cheese would be Gruyere, cheddar, Spanish Manchego cheese, or just mozzarella/Swiss cheese + parmesan cheese.