Spicy Zucchini Omelet
Brighten up your breakfast or brunch with this flavor-packed Spicy Zucchini Omelet! Bursting with the vibrant combination of tender zucchini, fiery red chili pepper, and aromatic garlic, this quick and easy recipe brings bold flavors to your table in just 20 minutes. Whisked eggs are infused with warm spices like paprika and cumin, then cooked to perfection with sautéed vegetables, creating a hearty and satisfying dish. Fresh cilantro adds a final touch of freshness to this protein-rich meal, making it perfect for busy mornings or a light lunch. Ideal for serving with toast or a crisp salad, this gluten-free, low-carb omelet delivers a delicious, spicy kick that will leave you craving more!
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Recipe Information
Ingredients
- 4 large Eggs
- 1 medium Zucchini
- 1 small Red chili pepper
- 2 cloves Garlic
- 0.5 medium Red onion
- 2 tablespoons Fresh cilantro
- 2 teaspoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Ground paprika
- 0.25 teaspoon Ground cumin
Instructions
Wash the zucchini, red chili pepper, and cilantro thoroughly. Grate the zucchini using a box grater and finely chop the red chili pepper, garlic, red onion, and cilantro.
In a medium mixing bowl, crack the eggs and whisk them until the yolks and whites are combined. Add salt, black pepper, paprika, and cumin. Mix well to incorporate the spices into the eggs.
Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Once the oil is warm, add the chopped garlic, red onion, and red chili pepper. Sauté for 2 minutes until fragrant and softened.
Add the grated zucchini to the skillet and cook for 3–4 minutes, stirring occasionally, until the zucchini becomes tender and any moisture has cooked off.
Reduce the heat to medium-low, then pour the egg mixture evenly over the vegetables in the skillet. Tilt the pan gently to ensure the eggs cover the surface.
Cook undisturbed for 2–3 minutes until the edges start to set, then use a spatula to gently lift the edges and allow the uncooked egg to flow underneath.
Once the omelet is mostly set but still slightly runny on top, sprinkle the chopped cilantro over one half. Carefully fold the omelet in half using a spatula.
Cook for another minute to ensure the center is fully cooked. Slide the omelet onto a plate and cut it in half to serve.
Serve immediately with a side of toast or a fresh salad for a complete meal.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 17.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 185 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
