ZUCCHINI CHEESE OMELETTE RECIPE
Want to kick start your day with a delightful delicacy, then this healthy and cheesy omelette recipe will please your taste buds and satiate your cravings. Zucchini Cheese Omelette is a flavoursome French recipe, which you can relish with your loved ones on a lazy morning. Made with eggs and zucchini which are nutrient-rich, this healthy recipe is perfect for someone who loves the delicious taste of eggs. In fact, this omelette can be prepared very easily at home that too without putting in much efforts. Serve this delicious breakfast recipe with a glass of fresh juice and a toast to kick-start your morning with a wholesome meal. Occasions like game nights, brunch, buffets or kitty parties are apt to relish this savoury delight. So, don't wait for long and put on your chef's hat to prepare this omelette recipe at home for your family this weekend!
Provided by TNN
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize 1 bowl, Calories 226 cal
MOM'S BEST ZUCCHINI OMELET
When you combine caramelized onions and zucchini with eggs and grated cheeses into this zucchini omelet you get a healthy meal that is very light and delicious tasting! Nothing fancy, and no fuss at all, just a dish that is simple, easy and decadent!
Provided by 2 sisters recipes
Categories Breakfast Breads and Lattes
Time 30m
Number Of Ingredients 9
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
Nutrition Facts : Calories 195 calories, Carbohydrate 10.1 grams carbohydrates, Fat 14.7 grams fat, Fiber 2.6 grams fiber, Protein 8.5 grams protein, ServingSize 1 serving, Sugar 4.7 grams sugar
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.
Nutrition Facts : Calories 258 calories, Fat 21g fat (11g saturated fat), Cholesterol 355mg cholesterol, Sodium 488mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
ZUCCHINI OVEN OMELET
Having been married for 50 years, I've had a lot of experience cooking meals for family and friends. They enjoy whatever I make, but this variation of a standard omelet is everyone's favorite.
Provided by Taste of Home
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 223 calories, Fat 19g fat (6g saturated fat), Cholesterol 230mg cholesterol, Sodium 369mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
ZUCCHINI OMELET
Make and share this Zucchini Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
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.
OMELET OF ZUCCHINI FLOWERS
A neat way to use these inexpensive blossoms (a blessing if you garden). This is from Mireille Guilano. I haven't tried this way yet (having previously always fried them) but am looking forward to it.
Provided by JenPo
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs and water, and add the flowers to the mix.
- Season to taste with salt and pepper.
- Heat the butter in a skillet til very hot, then add the eggs.
- After it begins to set, crumble the goat cheese evenly over it.
- Stop cooking when just barely set, to avoid drying it out.
- Garnish with herbs and serve.
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