Description
A delicious and healthy zucchini omelet, perfect for a vegetarian diet, combining fresh zucchini, eggs, and herbs.
Ingredients
Scale
- 2 zucchini (about 450g), thinly sliced into rounds
- Salt, to taste
- 2 tbsp olive oil (30ml), more if needed
- 1 small onion (about 100g), thinly sliced
- 1/2 tsp garlic powder (2g)
- Whole bunch fresh mint (about 60g), stems removed, torn
- 8 large eggs
- Pinch red pepper flakes, to your taste
- 1/2 tsp baking powder (2g)
- 2 slices of bread, crust removed and soaked in 1/3 cup milk (80ml)
- Feta cheese for garnish (optional)
- Lemon juice to serve
- Sliced tomatoes to serve (optional)
Instructions
- Prep the Zucchini: Start by grating the zucchini and placing it in a bowl. After a couple of minutes, you should see some moisture forming as it releases its water content. Let it sit with salt for about 15 minutes to draw out more moisture—just remember to pat it dry later to avoid a soggy omelet.
- Whisk the Eggs: In a separate bowl, whisk the eggs until they are nice and frothy, which should take about a minute. Make sure there is a bit of air incorporated into the mixture for a light texture.
- Heat the Pan: Warm up your non-stick skillet over medium heat and add a splash of olive oil. You are looking for the oil to shimmer slightly, indicating it is ready for cooking. Be attentive: if the oil smokes, you have gone too far. Ensure to coat the entire pan so your omelet does not stick.
- Add Zucchini & Cook: Fold the drained zucchini into the egg mixture and then pour it into the hot pan. You should hear a slight sizzle as it hits the surface. This indicates it is starting to set. Watch for the edges lifting from the pan to avoid burning the omelet.
- Finish Cooking Carefully: Allow it to cook untouched for about 5 to 8 minutes until the bottom is set and the top is just slightly runny. If the edges brown too quickly, lower the heat a bit and monitor closely.
- Flip & Serve: Gently fold the omelet in half using a spatula. With a little encouragement, it should release easily from the pan. The warm aroma of cooked eggs and zucchini will fill your kitchen. Serve it immediately to enjoy that freshly made taste!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If zucchini appears too watery, sprinkle with salt and let sit for 15 minutes, then pat dry. Whisk the eggs vigorously for at least a minute to achieve a fluffier omelet. If edges burn during cooking, try reducing the oven temperature by 25 degrees Fahrenheit. For enhanced flavor, consider adding a tablespoon of your favorite herbs like dill or parsley along with the zucchini. Prepare and store the vegetables ahead in the fridge for convenience.
- Reheating Instructions: To reheat the omelet, place it back in a skillet over low heat for about 5 minutes, or in a microwave for 1 to 2 minutes until warmed through.
- Serving Suggestions: Serve the omelet warm with feta cheese on top and a squeeze of fresh lemon juice. Include a side of sliced tomatoes for added freshness.
- Recipe Variations: Replace the zucchini with spinach for a different flavor. You can add cheese such as cheddar or goat to incorporate creaminess. Mix in different herbs like parsley or dill to diversify the flavor profile.
- Ingredient Notes: Select firm zucchini without blemishes. Look for fresh eggs for a better taste. If unavailable, you can substitute zucchini with bell peppers or spinach for different flavours and textures.
Nutrition
- Serving Size: 1 omelet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg