Ingredients
- Zucchini: 1 medium, shredded
- Eggs: 2 large
- Onion: 1/4 medium, finely chopped
- Parmesan Cheese: 2 tablespoons, grated
- Olive Oil: 1 tablespoon
- Garlic: 1 clove, minced
- 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 minced garlic and sauté until softened, about 3 minutes.
- Step 2: Add the shredded zucchini to the skillet and cook until tender and slightly browned, about 5-7 minutes, stirring occasionally. Remove the zucchini mixture from the skillet and set aside.
- Step 3: In a bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
- Step 4: Pour the egg mixture into the same skillet and cook over low heat.
- Step 5: Sprinkle the cooked zucchini mixture evenly over the egg mixture.
- Step 6: Cook the omelette until the eggs are almost set but still slightly moist on top, about 5-7 minutes. Gently fold the omelette in half and cook for another 1-2 minutes until the filling is heated through and the omelette is set. Serve immediately.
Notes
- Leftover omelette can be stored in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat sliced omelette gently in a skillet over low heat, or microwave in short bursts to avoid rubbery eggs.
- Serve your zucchini omelette with a side of crusty bread and a dollop of plain yogurt or sour cream for added flavor and creaminess.
- Squeeze excess moisture from the shredded zucchini before cooking to prevent a watery omelette.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American