Ingredients
- Zucchini, grated: 1 medium
- Eggs: 2 large
- Onion, finely chopped: 1/4 medium
- Garlic, minced: 1 clove
- Olive oil: 1 tablespoon
- Parmesan cheese, grated: 2 tablespoons
- Fresh basil, chopped: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
- Step 2: Add the minced garlic and grated zucchini to the skillet and cook until the zucchini is tender and slightly browned, about 5-7 minutes. Season with salt and pepper.
- Step 3: While the zucchini is cooking, whisk the eggs in a bowl with a pinch of salt and pepper.
- Step 4: Pour the egg mixture over the zucchini in the skillet, ensuring it's evenly distributed. Reduce heat to low.
- Step 5: Sprinkle the grated Parmesan cheese and chopped basil over the eggs.
- Step 6: Cover the skillet and cook until the eggs are set, about 5-7 minutes. You can gently lift an edge to check if the bottom is set. Serve immediately.
Notes
- Store leftover omelette in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a microwave or skillet over low heat to prevent the eggs from becoming rubbery.
- Serve the zucchini omelette with a side of crusty bread and a dollop of Greek yogurt for a complete and satisfying meal.
- For a richer flavor, sauté the zucchini and onion until they are lightly caramelized before adding the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American