Omelette with Zucchini and Parmesan

Posted on Posted in All Recipes, Breakfast, Recipes
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Omelette with Zucchini and Parmesan
Course Breakfast
Cuisine Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Course Breakfast
Cuisine Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Instructions
  1. Chop the onion and fry over medium heat in butter and olive oil in a large, non-stick frying pan, or cast-iron pan. Stir often to avoid burning.
  2. Wash the zucchini and cut off the ends and any bad parts. Grate the zucchini.
  3. When the onion starts to slightly brown add the grated zucchini.
  4. Using a wooden spoon or a large spatula stir the zucchini and onion so that the the excess moisture evaporates. Cook for about 2-3 minutes.
  5. Break the eggs into a bowl and beat thoroughly. Set aside.
  6. It will look as if the the zucchini has reduced by half and it should also look visibly dryer. If the mixture is sticking badly you may need to add more oil.
  7. Add the eggs to the pan. Cook as you would an omelette. Gently stir and scrape across the bottom of the pan to "lift" and fold the eggs on top of itself.
  8. When the eggs become mostly solid sprinkle the parmesan cheese over the eggs and then fold half of the omelette over itself. Gently press on the omelette with the spatula to release any uncooked egg and moisture.
  9. Cook for another 30 seconds and then flip the eggs, or cut in half first, and then flip each half. Cook for a final 20-30 seconds and serve.
Recipe Notes

As mentioned this omelette is a bit more challenging to cook because the zucchini brings more moisture to the pan, and it can cause everything to stick.

If you find it challenging to make a 'perfect' omelette make a scramble with this recipe instead, or put all of the ingredients in a cast-iron pan or a glass pie plate and cook in the oven as a Quiche for 20-30 minutes at 350°F (or until cooked all the way through).

Eat well and enjoy!

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