Zucchini Omelet
Elevate your breakfast or brunch routine with this flavorful Zucchini Omelet, a delightful fusion of fresh vegetables, creamy eggs, and savory Parmesan cheese. Perfect for a quick yet satisfying meal, this recipe features a medley of shredded zucchini, fragrant garlic, and a hint of fresh parsley, all folded into fluffy, perfectly cooked eggs. The addition of Parmesan adds a rich, cheesy finish, while a touch of olive oil ensures a golden, tender texture. Ready in just 20 minutes, this nutritious omelet is an effortless way to enjoy a wholesome, veggie-packed dish that’s low-carb, gluten-free, and bursting with flavor. Serve it hot for a deliciously simple start to your day or a light lunch that feels indulgent yet healthy.
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Recipe Information
Ingredients
- 1 medium zucchini
- 3 large eggs
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 clove garlic
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parmesan cheese
- 1 tablespoon fresh parsley
Instructions
Wash the zucchini thoroughly and grate it using a box grater or food processor. Place the grated zucchini on a clean kitchen towel or cheesecloth and squeeze out excess moisture.
Crack the eggs into a medium-sized mixing bowl. Add the milk, salt, and black pepper, and whisk until well combined.
Finely mince the garlic and chop the fresh parsley. Set them aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the grated zucchini to the skillet and cook for 2–3 minutes, stirring occasionally, until the zucchini softens and any remaining moisture evaporates.
Spread the zucchini evenly across the skillet and pour the egg mixture on top. Tilt the skillet gently to ensure the eggs coat the zucchini evenly.
Cook the omelet over medium heat for about 3–4 minutes, or until the eggs start to set around the edges. Sprinkle the parmesan cheese evenly over the top.
Use a spatula to carefully fold the omelet in half. Cook for another 1–2 minutes to allow the cheese to melt and the omelet to cook through.
Transfer the omelet to a plate, garnish with the chopped parsley, and serve hot.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.1 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 246 mg | 19% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 801 mg | 17% | |
*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.
