This quick herby omelette filled with grated zucchini is one of my favourite fast lunches. It only takes a few minutes to make and is so nutritious! The base recipe is gluten free and dairy free, but you can add cheese if you like.
I have been making this zucchini omelette for YEARS and I still love it! Provided you like eggs, I think you will love it too 🙂
This recipe is fast, it’s easy and it’s healthy. When you need a high-protein lunch that’s ready in under 15 minutes, this is going to become one of your go-tos. Serve it with a slice of toast and a bit of salad if you’ve got the time, and voila you are done.
I know you might be thinking ‘yeah sure it’s an omelette whatever’ but guys there are good omelettes and there are totally average omelettes. This one is a goodie – the garlic and the dill with the zucchini is the perfect combo. Personally I also recommend a sprinkle of cheese too but I’ve left it out of the base recipe so it’s dairy free, do as you please though.
WHAT YOU NEED TO MAKE ZUCCHINI OMELETTE
- Eggs – two will do or go wild and have three, to be honest I often use three because I’m hungry and want the extra nutrients and protein
- Zucchini – a whole small one or half of a larger one
- Milk – I’ve used unsweetened soy milk in the recipe however any unsweetened milk (dairy or non-dairy) will do, it’s just a splash
- Dried dill – seriously underrated herb and if this isn’t in your spice cabinet yet… get some
- Garlic powder – essential for flavour rather than adding heaps of salt
- Salt – just a pinch will do
- Extra virgin olive oil – for cooking
- Cheese if desired – around 1/4 cup of grated cheddar or crumbled feta cheese is amazing in this omelette, if you have dairy
OMELETTE COOKING TIPS
If possible, please make this zucchini omelette using an oven-safe frypan and finish the omelette off in the oven using either the regular oven function or oven grill. I think it cooks best this way.
But failing that – you can finish cooking this omelette on the stovetop and fold or flip the omelette to complete cooking.
It’s also important to first cook the grated zucchini for a few minutes BEFORE you add the egg mixture to the frypan. This is so the zucchini is not only softened, but so that excess moisture cooks out of the zucchini which will greatly improve the texture of the omelette.
WHAT TO SERVE WITH YOUR ZUCCHINI OMELETTE
I recommend serving this omelette with a slice of wholegrain toast and a little side-salad if you’ve got the time.
Tips for making this meal as quick and stress-free as possible:
- Keep sliced wholegrain bread in the freezer for easy meals like this;
- Buy pre-chopped salad mixes like kale slaw, coleslaw or mixed leafy greens. Cherry tomatoes and tinned chickpeas also make great additions to a simple side salad.
Use extra virgin olive oil, lemon (or balsamic vinegar) and a pinch of salt to season your meal. Yum!
If you try this recipe, let me know! Leave a comment below or take a snap and tag me on Instagram at @moniquecormacknutrition
p.s. need some more quick meal ideas? I also recommend:
Quick Zucchini Herb Omelette
Equipment
- 1 frypan non-stick, oven-safe preferred
- 1 grater
- 1 chopping board
- 1 bowl
- 1 whisk or just use a fork
Ingredients
- 1 small zucchini or use half a large one
- 2 large eggs can increase to 3 eggs for a larger meal
- 2 tbsp unsweetened soy milk or any other unsweetened milk of choice
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp extra virgin olive oil
Instructions
- Preheat oven (or oven grill function if you have it) to 160 degrees Celsius (fan forced).
- Grate the zucchini (no need to peel). Set aside.
- Crack eggs into a bowl and add milk, dill, garlic powder and salt. Whisk together until combined.
- Add olive oil to an oven-safe frypan and cook the zucchini for 2-3 minutes over a moderate heat, until the zucchini is softened and some of the moisture has evaporated out of the zucchini. You'll notice the amount of zucchini looks smaller.
- Arrange the zucchini evenly across the frypan. Pour the egg mixture into the pan and gently tilt the pan until the egg mixture is evenly distributed.
- Let the mixture cook on the stove for 2 minutes and then place into the oven to cook the top of the omelette – this will take around 5 minutes.
- Once the top of the omelette is golden and firm, use an oven mitt or tea towel to carefully remove pan from the oven. Slide an egg flip under the omelette and tilt the pan so that the omelette slides out onto your serving plate/bowl.
Notes
Nutrition
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