Zucchini Omelette Recipes

MOM'S BEST ZUCCHINI OMELET

Steps:

• In a large or medium-size non-stick skillet, and on medium heat, add 1 tablespoon of olive oil, garlic, and chopped onions. Saute for about 2 minutes, until the onions are softened.
• Add chopped zucchini and saute zucchini for a few minutes until the zucchini is cooked and softened, stirring occasionally about 5 minutes. Season with salt and pepper to taste. Remove from heat. Set aside to cool for a few minutes.
• Meanwhile, lightly scramble 3 eggs in a mixing bowl. Transfer the zucchini into the eggs, add the grated cheeses and stir until well combined.
• Using the same skillet (and no need to clean it), heat on medium heat, and add the additional tablespoon of olive oil. When the oil is hot, gently pour in the egg and zucchini mixture and lower the heat to low. Gently shake the skillet to make sure the omelet isn't sticking to the bottom. Simmer on lowest heat for 2 to 3 minutes, or more if needed (it's a thicker omelet).
• Use a spatula and gently lift one side of the omelet to see if the eggs are golden brown, and not burning. When the eggs on the bottom are cooked (not loose or running).
• Then use a small plate, one that is about the same size of the skillet and turn it over and on top of the omelet, hold your hand on top of the plate and carefully flip over the omelet onto the plate. Then slide the omelet back into the skillet to finish cooking, additional 2 to 3 minutes.
• Remove and cut into pieces and serve.
• Yields: 2 to 3 servings

ZUCCHINI OVEN OMELET

Steps:

• In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese. , Bake at 350° for 5-7 minutes or until eggs are set and cheese is melted.

ZUCCHINI CHEESE OMELETTE RECIPE

Steps:

• To prepare this delicious omelette recipe, take two bowls: grate zucchini in one bowl and in another bowl, grate Parmesan cheese. Sprinkle some salt in the grated zucchini. Mix well and keep aside until zucchini releases water. Then, press the grated zucchini and remove the excess water from it. Make sure the grated zucchini is dry. In another bowl, crack open the eggs and mix them well with grated cheese, salt and black pepper as per your taste. Meanwhile, chop the green chillies, spring onions and onions finely.
• Mix the grated zucchini in the egg bowl and then add green chillies along with chopped onions to this mixture. Whisk all the ingredients to make sure the omelette mixture is smooth.
• Now, heat oil in a pan over medium flame and add the egg mixture carefully. Spread the mixture all over the pan. Let the omelette cook till it starts to rise and becomes golden in colour. Now, flip the omelette carefully and cook the other side as well. Once done, remove from heat and transfer the omelette in a plate. Garnish with chopped spring onions. Serve it hot with a toast and glass of fresh juice!

PARMESAN ZUCCHINI OMELET

Steps:

• In a 10-in. broiler-proof skillet, saute zucchini and onion in butter until crisp-tender. In a small bowl, lightly beat the eggs, water, thyme, salt and pepper; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are completely set, top with tomato and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until the cheese is melted and top is lightly browned. Cut in half to serve.

ZUCCHINI OMELET

Steps:

• Melt 1 tablespoon butter in a small skillet.
• Add zucchini, onion, and tomato; saute 2-3 minutes or just until tender.
• Stir in salt and pepper to taste; set aside.
• Combine eggs, water, remaining salt, basil, celery salt, and remaining pepper; mix well.
• Melt 2 tablespoons butter in a 10-inch skillet until just hot enough to sizzle a drop of water; pour in egg mixture.
• As mixture starts to cook, gently lift edges of omelet, and tilt pan to allow the uncooked portion to flow underneath.
• When the mixture is set and no longer flows freely, sprinkle zucchini mixture on half of omelet and cheese on remaining half.
• Fold omelet in half, and place on a warm platter.

SPICY ZUCCHINI OMELET

Steps:

• Spray a skillet with non-stick cooking spray and heat on medium heat.
• Saute the onion and zucchini for a few minutes to soften, but not brown them.
• Meanwhile, add the water, cumin, chili powder, salt and pepper to the eggs and lightly beat to combine.
• Pour egg mixture into skillet, over the onion and zucchini mixture, give it all a quick stir and then allow it to cook gently, untouched, for about 3 minutes.
• Using a rubber spatula, gently lift egg around the edges, pushing slightly in toward the center, to allow the uncooked egg to flow underneath.
• Reduce heat to medium-low and cook about 3-4 minutes, or until the top is mostly set.
• Pour the salsa in a straight line from one end of the omelet to the other, just off center.
• Gently pick up the opposite side of the omelet with your spatula and quickly fold it over onto the salsa.
• Serve with sour cream and additional salsa.

ZUCCHINI OMELETTE

Steps:

• Melt the butter in a 9" non-stick frying pan.
• Fry the zucchini 8 minutes over moderate heat.
• When zucchini is golden, add basil, nutmeg, and salt and pepper to taste.
• Continue cooking 30 seconds, stirring to combine. Then remove to a plate, leaving as much butter in the pan as possible.
• Add the eggs to the pan and continue cooking on medium heat. As edges begin to set, tease with a spatula to ensure they do not stick.
• When the bottom layer is set throughout, shake pan to ensure it does not stick and reduce heat to low.
• When the egg is almost set but still runny on top, add zucchini on one half and fold the other half on top.
• Serve hot, or if you don't like runny eggs cook a few minutes, then flip and cook another few minutes.