Zucchini Omelet


Zucchini Omelet

Give your morning omelet a bit of flair by including zucchini. An unsung vegetable, zucchini not only is a good source of Vitamins A and C and folate, it tastes great and is quite versatile.


This dish is particularly tasty served with fresh flat bread.


  • 800 grams zucchini
  • 125 milliliters sunflower or corn oil
  • 6 eggs
  • salt, to taste
  • dried oregano, to taste
  • freshly ground black pepper, to taste


  1. Cut away the stems of the zucchini and the area around them.
  2. Wash and split them lengthwise, then cut them in slices.
  3. Heat oil in a pot and saute the vegetables until gold-yellow while turning them several times.
  4. In a bowl, stir eggs thoroughly, season them with salt, oregano and pepper.
  5. Put a bit of the oil in which you had steamed the vegetables in a large pan and pour in the egg mass.
  6. Spread the drained zucchini pieces over the egg mass and stir them in a bit.
  7. Let the omlette curdle slowly, then serve immediately.

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I'm really liking zucchini lately. It seems a very versatile, adaptable and tasty vegetable which is even being used in place of pasta these days! I'm definitely going to make this frittata. I think I may grate the zucchini instead of cutting into slices. It is better to eat that way I think.

@robert1944, We've updated the recipe. Thanks for bringing this to our attention! --Editor of RecipeLion

iam confused the above zucchini omlet recipe calls for steaming the veg. in oil how do you steam anything in oil??? is this a misprint? is it steamed in water or fried in oil? big difference thanks for clairification


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