Omelet with zucchini or Frittata with zucchini

Frittata is the Italian version of an omelet. As a rule, various vegetables, cheese, and meat are added to it. You can put anything you want as a filling. In this recipe, we will add zucchini, onions, and parmesan.

It is important to remember one main rule: for this dish do not use juicy vegetables with a lot of juice in them. If you plan to slice tomatoes into the dish, remove the juice and seeds from them beforehand and take only the pulp. The frittata should not “float” while cooking or when serving.

This tender omelet with zucchini would make a wonderful breakfast or second course for lunch.

You can experiment endlessly with flavor variations. Mixing and adding new spices and flavorings each time.

⏱ Cooking time — 30 minutes overall. Includes 15 minutes of preparation and cooking + 15 minutes unattended.

🥣 Ingredients

🍽 For 4 servings:

• 1 large zucchini
• 1/2 large onion (or 1 large shallot)
• 2 garlic cloves (medium or 1 large)
• 5 eggs
• 2-3 stalks of green onions
• 30 g (1,1 oz) butter
• 2-3 tbsp. neutral vegetable oil (for frying)
• salt, black pepper
• 50 g (1,8 oz) Parmesan (optionally, add to egg mixture)
• 1-1,5 tsp. of your favorite spices (chili powder, chili flakes, turmeric, coriander, zira, basil, oregano, etc. in total up to 1-1.5 tsp. – optional, add to egg mixture)

 🔪Step by step Directions

Take 1/2 large onion (or 1 large shallot), remove the tails on both sides, peel and slice into thin half rings.

Crush 1 large garlic clove (or 2 medium garlic cloves) with a knife, peel the skin, make several longitudinal incisions, and finely chop.

Rinse 1 large zucchini under running water, cut off the tails on both sides. Divide the zucchini into two pieces, then cut each piece lengthwise into 2 halves and slice into thin semi-circular slices. Place in a deep bowl.

Take 2-3 stalks of green onions, separate the white part and chop (save the green part for decoration). Add to the bowl with the zucchini.

Place a large frying pan on the stove, heat 2-3 tablespoons of neutral vegetable oil over medium heat, add the chopped vegetables and fry them for about 10 minutes until golden, stirring occasionally. Transfer to a colander or sieve and let the excess juice run off.

At this time, beat 5 eggs in a deep bowl, mix well with a fork or whisk, salt and pepper them, then add the roasted vegetables.

If using optional ingredients, add them at this step. For example, 50 g (1,8 oz) of finely grated parmesan (optional) and spices.

In a large frying pan, melt 30 g (1,1 oz) of butter, pour the egg mixture and vegetables, cook for 4-5 minutes. Turn down the heat, cover the pan with a lid or foil and cook for another 8-10 minutes.

Cover the pan with a large dish and flip sharply.

Transfer the frittata from the plate back to the pan and fry the other side.

Serve garnished with chopped green onions.