Zucchini Omelette
Courgette is water in vegetable form, and in an omelette that water becomes the problem. So it is fried separately first, until the edges turn golden, and only then do the eggs go over it. The second thing is thickness: 3–4 mm rounds have time to brown, while cubes either stay raw inside or collapse to mush before they are done.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 2
- Level
- Easy
- Per serving
- 260 kcal
Ingredients
Makes: 2 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Slice them thin
Cut the courgettes into 3–4 mm rounds. Young ones need no peeling — the skin is thin and holds the shape. Peel older ones and scoop out the seeds; that is where the water lives.
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Step 2: Fry onion and courgette
Heat the oil in a 22 cm pan and fry the onion for 2 minutes, then add the courgette. Fry 5–6 minutes over medium-high heat until the edges are golden.
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Step 3: Let the moisture go
Do not cover the pan and do not stir too often. Under a lid the courgette stews in its own juice, and that juice is exactly what we want gone.
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Step 4: Beat the eggs
While the vegetables fry, beat the eggs with the cream, paprika, salt and pepper. Cream gives a softer omelette than milk — the fat slows the protein setting.
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Step 5: Pour and cover
Drop the heat to low, spread the vegetables evenly and pour the eggs over. Now put the lid on: the steam above helps the omelette set evenly without dry edges.
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Step 6: Cook until set
Cook 5–6 minutes, until the top is no longer liquid and the centre still trembles slightly. It finishes on the plate on residual heat.
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Step 7: Serve with dill
Slide onto a plate, scatter dill and serve. Cutting it in two is easier on the plate than in the pan.
Tips & variations
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Tip
For older, larger courgettes, salt them and leave 10 minutes, then squeeze. That removes water even long frying cannot drive off.
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Variation
Add 60 g of grated hard cheese to the eggs: heartier, and the edges brown more.
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Tip
Use a heavy pan. On a thin one the omelette catches underneath before it sets on top, even with a lid.
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Storage
Cold courgette omelette is good in a sandwich the next day. Reheating is not worth it; it goes rubbery.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 260 kcal | 520 kcal |
| Protein | 16 g | 32 g |
| Fat | 19 g | 38 g |
| Carbohydrates | 6 g | 12 g |
Approximate values calculated from standard ingredient data.
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