Ingredients
- Zucchini, grated: 1 cup
- Eggs: 2 large
- Onion, chopped: 1/4 cup
- Parmesan cheese, grated: 2 tablespoons
- Olive oil: 1 tablespoon
- Garlic, minced: 1 clove
- Salt: 1/4 teaspoon
- Black pepper: 1/8 teaspoon
Instructions
- Step 1: Heat olive oil in a non-stick skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Step 2: Add the minced garlic and grated zucchini to the skillet and cook until the zucchini is tender and slightly browned, about 5-7 minutes. Stir occasionally.
- Step 3: In a bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
- Step 4: Pour the egg mixture over the zucchini and onion in the skillet.
- Step 5: Cook over low heat until the omelette is set around the edges, about 5-7 minutes.
- Step 6: Carefully flip the omelette or place the skillet under a broiler for a minute or two to set the top. Serve immediately.
Notes
- Refrigerate leftover omelette in an airtight container for up to 3 days.
- For best results, reheat slices of the omelette gently in a non-stick skillet over low heat.
- Serve your zucchini omelette with a side of crusty bread and a dollop of ricotta cheese for a complete meal.
- Don't overcrowd the pan; if you're making a large batch, cook the zucchini in two stages to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American