Zucchini And Cheese Omelet
A savory zucchini and cheese omelet featuring tender zucchini, melted mozzarella, and Parmesan, perfect for breakfast or light lunch, offering creamy cheese flavors with fresh zucchini bites.
Ingredients
Instructions
- Wash zucchini and cut into 1/2-inch thick pieces.
- Put the zucchini in a frying pan that can also go in the oven and under the broiler, preferably an iron one.
- Add water, salt, and oil and simmer about 15 minutes until zucchini starts to look transparent.
- If desired, while zucchini is simmering, add sliced garlic clove.
- Pour off water, oil, and garlic, leaving zucchini in the pan.
- In a separate bowl, beat the eggs, adding salt and pepper to taste.
- Dot the zucchini with butter and keep over a low flame.
- When butter is melted, add the well-beaten eggs.
- Cook over a very low flame until the eggs start to look slightly firm; the top will still be raw.
- Spread the grated mozzarella cheese on top and place the entire pan in a 350°F oven for about 10 minutes.
- The mixture will look messy and gooey.
- Remove the pan from the oven, sprinkle with Parmesan cheese, and place under the broiler for about 5 minutes.
- Remove from the oven and cool for 5 minutes.
- Cut into wedges and serve.
Tips & Substitutions
For added flavor, consider incorporating herbs like basil or oregano into the egg mixture. If you don't have Mozzarella cheese, you can substitute it with Cheddar or Feta for a different taste. To save time, you can use pre-grated cheese. If you're looking for a heartier dish, mix in some cooked diced potatoes or swap out the zucchini for spinach.
Serving Suggestions
Serve this delicious omelet with a side of fresh fruit or a light salad for a balanced meal. It pairs beautifully with Aunt Julia'S 1-2-3-4 Cake for a sweet finish. Garnish with fresh herbs like chives or parsley for an extra touch. This dish is also great for brunch or as a quick weeknight dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the omelet in a skillet over low heat until warmed through, or microwave in short intervals, covered with a damp paper towel to retain moisture. Avoid reheating it in the oven to prevent overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Cheese Omelet contains roughly 491 calories, with 9g protein, 12g carbohydrates, and 45g fat. It is a good source of protein (18% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1220mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this omelet?
Absolutely! Feel free to substitute zucchini with vegetables like bell peppers, mushrooms, or spinach. Just be sure to adjust cooking times based on the vegetable used to ensure everything is cooked properly.
Is it necessary to use an oven-safe pan?
Yes, using an oven-safe pan is important for finishing the omelet in the oven. It helps achieve that gooey top while allowing the eggs to set evenly without burning them on the stovetop.
Can I make this omelet ahead of time?
Yes, you can prepare the zucchini and egg mixture ahead of time. Just store them separately in the fridge and combine when you're ready to cook. This way, you can enjoy a fresh omelet with minimal effort during your meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).