Zucchini Omelette
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How to Cook Zucchini Omelet

How to Cook Zucchini Omelet


I am not sure about where you are, but I find fresh zucchini’s life span in Saudi Arabia to be short. Therefore, zucchini omelet is one way I found to be a healthy good use for this vegetable before they become less-than-fresh. There are other ideas, of course, and right now I can name at least 3 for you, but I will share with you here my recipe for zucchini omelet which you can do in a few minutes.


Other zucchini recipes:


Ingredients for zucchini omelet

This version of zucchini omelet has onion and cherry tomatoes (or any tomatoes for that matter), and the usual ingredients, such as salt and ground black pepper, and yes – eggs!! From there, you can already imagine how quick this is going to be. Additional ingredients, if you want to extend the taste of zucchini omelet, would be any of your favorite cheese – like cheddar, feta or mozzarella, or grated parmesan cheese. You may want to sprinkle them with chopped parsley or any favorite herbs, like basil, or mint, etc. before serving. 


How to cook zucchini omelet

Cooking this dish is as easy as 1-2-3. A few minutes over medium-high heat or medium heat for the onions, a few more minutes with the zucchini after adding it to the skillet, then the tomatoes and eggs. Adjust the heat to medium then cover until the egg mixture is done to your likeness and presto!


Cooking and serving tips:

  • Add a tablespoon of water or milk to each egg before or while beating in a medium bowl. This makes the cooked eggs a bit moisturized. If you prefer to season with salt at this stage, that is fine. However, my recipe below adds salt in the middle of cooking. Anything goes!
  • Vegetable oil can be replaced by extra-virgin olive oil for a more distinct taste and a lighter feel in the stomach. Unsalted butter has a different effect and can also be used.
  • Add 1-2 minutes to the cooking time of zucchini if you are going to cut them differently instead of shredding, i.e, zucchini slices would be another choice.
  • Replace onions with scallions then cut the cooking time to just a couple of minutes.
  • This dish can be served with salad, especially if you are serving it for lunch or dinner. Who said that omelet is only for breakfast? For breakfast, though, Greek yogurt on the side is an interesting combination.
  • Leftover zucchini omelet can be kept wrapped in aluminum foil or a tight-lid container in the fridge and reheated within the next couple of days.



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Zucchini, Onion and Tomato Omelette

Zucchini Omelette

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x


  • 1 medium- sized onion (chopped)
  • 1 medium-sized zucchini (grated)
  • About 8 pieces cherry tomatoes (halved)
  • 4 eggs (beaten)
  • 2 tbsp cooking oil (divided)
  • Salt and ground black pepper to taste


  1. Sautee onion in 1 tbsp cooking oil for one minute.
  2. Add grated zucchini and stir for a couple of minutes followed by cherry tomatoes. Turn once and transfer onto a plate.
  3. Using the same pan, add cooking oil, if necessary, and pour beaten egg spreading them from side to side; cook for half a minute or until the eggs are half done. Put the vegetables on one side of the egg and fold the other half over it.
  4. Transfer onto a plate and serve.


Salt and pepper are added halfway while the vegetables are cooked or after when the omelette is about to be served.

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