Savory Zucchini Omelet

Zucchini for breakfast?? When life brings you zucchini, there are all kinds of ways to enjoy this vegetable. Last year I planted several unique varieties of zucchini. One was called a “globe” zucchini which is shaped like a globe as the name implies. To use the “globe” zucchini, I made a very tasty and fluffy “Zucchini Omelet.” This year, I adapted the recipe to make another “Savory Zucchini Omelet” using an ordinary zucchini. Hey, anything to add vegetables into the mix. The zucchini tasted just right when included in the omelet.

Globe Zucchini

Every spring I visit the garden store and pick out small seedlings to plant in my garden. Using seedlings rather than seeds gives me a head start in the garden as I feel like I am always behind when it comes to gardening. I like to try new types of vegetables and noticed a zucchini labeled “globe zucchini.” And sure enough, when it grew, the zucchini was shaped like a like a globe. Unfortunately, I only got one precious globe zucchini from the plant. I used it in my recipe for “Savory Zucchini Omelet.” It seems dwarfed next to my “giant zucchini.” But the globe zucchini weighed about a pound.

I figured that the slices of the round globe zucchini would fit well in a frying pan. And I love omelets with onions, cheese and savory spices. Why not combine them? And, so I made a fluffy omelet. This year, I didn’t have my “globe” zucchini. I used an ordinary zucchini and diced it up. Tastes the same.

Ingredients

Here are the ingredients for my omelet. To make this a “savory” omelet, I added basil leaves, oregano, salt and pepper. I like cheese in omelets and added some mild Monterey Jack cheese to the omelets (not shown).

Recipe

To make this dish, first steam the onions and zucchini. Dice the zucchini with a small amount of onion, .then sauté them in margarine, adding in the herbs, salt and pepper. Cover the small frying pan and let the zucchini steam until tender.

Let’s make an omelet — two ways — First is by hand

Next, make the omelet. I like to make a “fluffy” omelet like you can order at restaurants. it is a little more work and just a little tricky; but the result is impressive. To make a “fluffy” omelet, separate the egg yolks and whites. Whip up the egg whites separately using a wire whip until they are beaten to the soft peak stage. (This will take at least five minutes.) This part is a little tricky. Make sure none of the egg yolk gets mixed in the bowl with the egg whites — or the whites won’t whip up. You must vigorously beat the whites with a wire whip until they are foamy and make a soft “peak.” Beat the egg yolks in a separate bowl until they are blended. Fold the beaten egg yolks back into the whites using a spatula. This takes practice works but once you get the process perfected, it is pretty cool.

Make a fluffy omelet with an electric mixer

You can also use an electric mixer to beat the egg whites until soft peaks form. And I believe that this is easier! Fold in the egg yolks into the egg whites using a spatula and a lifting motion.

To make two individual omelets, pour half of the omelet into a small 7″ frying pan. Let the omelet cook on low heat until the eggs are set. Then add the zucchini filling and shredded Monterey Jack cheese.

Fold the omelet over the filling and slide onto to a plate. Repeat with the rest of the eggs to make the second omelet.

Making a large omelet

To make a large omelet which serves four people, I used a slightly different process making one large omelet. First, slice the zucchini into rounds, bread them and fry the zucchini rounds in a 10″ cast iron skillet. Add the seasonings to the breading mixture. Add in some chopped onion — not alot — just enough to season the zucchini. Partially cover the frying pan and let the zucchini steam. Then sprinkle on Monterey Jack cheese (I prefer this cheese to Parmesan cheese). Last make the omelets and pour over the zucchini mixture in the cast iron skillet.

Cook over low heat, partially covered, until the eggs are set. Then cut the large omelet into four pieces. And here’s my large zucchini omelet. The combination of zucchini, onion, eggs and cheese with savory seasonings makes a pleasing combination.

Time to relax and enjoyed my omelet with whole wheat toast for brunch on my backyard patio. A quiet Sunday morning!

And so I have figured out a way to include a vegetable to my breakfast by adding zucchini to an omelet. Zucchini is such a versatile vegetable. It is mild flavored when cooked properly and can be used in countless recipes — from zucchini bread to zucchini lasagna!

Savory Zucchini Omelet

  • Servings: 6 slices
  • Difficulty: moderate
  • Print

Ingredients for cake:

  • 3 Tbsp butter, divided
  • 1 medium sweet, white onion, sliced
  • 1 medium (8 oz) zucchini, sliced into 1/2 inch crosswise pieces (leave skin on)
  • 1/4 cup milk
  • 1/2 cup plain bread crumbs
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp dried basil
  • 1 tsp oregano flakes
  • 1 tsp dried parsley flakes
  • 1/2 cup milk
  • 1 cup (4 oz) shredded Monterey Jack cheese or shredded Parmesan and Romano cheese blend
  • 3 eggs

Instructions and Steps:

  1. Melt 1 Tbsp margarine in 9″ cast iron skillet over medium heat. Add sliced onion. Sauté onion until translucent, stirring occasionally. Remove onion from skillet and set onion aside..
  2. Wipe out cast iron skillet. Add 2nd tablespoon margarine and heat over medium heat.
  3. Combine bread crumbs with salt, black pepper, basil, oregano and parsley flakes.
  4. Dip zucchini slices in milk and then in seasoned bread crumbs.
  5. Add breaded zucchini slices to cast iron skillet. Brown zucchini on first side. Add 3rd tablespoon margarine and turn zucchini over to brown on second side.
  6. Turn heat on stove to low, and let zucchini cook until tender, about 5 minutes. Remove skillet from stove while making omelet.
  7. To make omelet, separate egg yolks from whites placing each in medium-size clean and dry bowl.. Beat egg yolks with wire whip until well combined. Set aside.
  8. Using another clean and dry wire whip, vigorously  beat egg whites until they are foamy, with soft peaks.
  9. Carefully add beaten egg yolks to whites, Using a spatula, fold in the egg yolks.
  10. Return cooked zucchini to stove and turn heat to low.
  11. Top with reserved cooked onion slices.
  12. Sprinkle on shredded cheese.
  13. Pour omelet over mixture. Cook over low heat, partially covered, until eggs are set.

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