Omelette with zucchini in a frying pan, dietary recipe with photo

Publication in the group: Recipes in a frying pan

Omelette is a French dish made with beaten chicken eggs. Vegetables, seafood, fermented milk products and other ingredients are also used to prepare it. A dietary version of the omelet can be prepared from zucchini in a frying pan. This vegetable is enriched with vitamins, minerals and fiber.

Classic recipe with photo

It will take 10 minutes to prepare the zucchini omelette.

A set of products for preparing 2 servings of omelet:

1 medium zucchini;
2 selected chicken eggs;
1 tsp. flour;
25 g of greens;
2 tbsp. l. sunflower oils;
0.5 tsp. regular salt;
0.5 tsp. seasoning mixtures

Steps to prepare a simple omelet with zucchini:

Using a coarse grater, grate the washed and peeled zucchini into a bowl. Squeeze out excess juice from the vegetable. Beat chicken eggs into the grated zucchini, add wheat flour and salt. Whisk the ingredients with a whisk or fork to form a fluffy mixture.
Coat a frying pan with sunflower oil, place on the stove and heat over moderate heat. Carefully distribute the egg-zucchini mixture over the bottom of the frying pan and cook the omelette over low heat, covering it with a lid, until golden brown.
Remove the lid from the pan, turn the omelette over to the other side with a spatula and cook until done, closing the lid again. While the omelette is frying, prepare the greens by rinsing them under tap water, drying them and chopping them into small pieces on a kitchen board.

To prepare an omelet, you can additionally use cottage cheese, milk, cheese, tomato, garlic, cream, carrots, bell peppers, shrimp, eggplant, basil, ham, bacon or sausage, green onions, potatoes, corn, spinach, tomato sauce, mushrooms.

An omelet with zucchini cooked in a frying pan should be removed from the stove, broken into portions, placed on plates, sprinkled with fresh chopped herbs, topped with sour cream and brought to the table.

In the oven

Kitchen appliances: plate, spoon, whisk, frying pan, knife, baking dish, oven.

Cooking process

Wash and peel the vegetables. Cut the zucchini and pepper into small cubes. Chop the onion with a knife or grate it. Place the onion in the oil heated in a frying pan and fry a little, then add the peppers and zucchini and fry for another 5-7 minutes. Add spices and cook vegetables until cooked.
Beat the eggs with a whisk until fluffy and add milk and a little salt. Mix well again.
Take a baking dish and grease it with vegetable oil. Place vegetables in an even layer on the bottom and sprinkle with cheese. Top them with eggs and sprinkle with cheese again. Place the pan in an oven preheated to 180° for 30 minutes. Before serving, you can sprinkle with fresh herbs.

With cottage cheese

You can prepare a version of the zucchini omelette with cottage cheese in 20 minutes.

Omelette with zucchini in a frying pan, recipe with cottage cheese.

List of ingredients that make up the omelette:

400 g medium zucchini;
125 g cottage cheese;
3 garlic cloves;
4 chicken eggs;
25 g parsley;
2 tsp. olive oil;
0.5 tsp. ground black pepper;
0.5 tsp. regular salt.

Instructions for making cottage cheese and zucchini omelet:

Prepare the zucchini by washing it in running water, wiping it dry with a towel, peeling it with a vegetable peeler and grating it into strips on a coarse grater. Remove the peel from the garlic clove, press it with a press or chop it with a kitchen knife.
Rinse the parsley under water, dry it, place it on a kitchen board and finely chop it with a knife.
Break the eggs into a separate bowl, add chopped garlic cloves, add ground pepper and beat thoroughly using a whisk or mixer.
Add grated zucchini, squeezed from the juice released from it, cottage cheese, chopped parsley into the egg mixture and mix thoroughly. Heat a frying pan coated with olive oil on the stove and distribute the resulting mass over it.
Cover the omelette with a lid and fry for 15 minutes, setting the heat to moderate. Divide the prepared omelet into several pieces, arrange on plates and serve for breakfast with fresh vegetables.

Basic truths

A zucchini omelette is prepared from both raw and stewed vegetables.
The taste of the dish changes if you add a little carrot or bell pepper.
The presence or absence of onions greatly changes the taste of the dish.

An excellent breakfast for a schoolboy, student or ordinary clerk would be an omelet with sausage. It is here, on this culinary portal, that you will find a lot of simple and quick recipes for all occasions.

I suggest you familiarize yourself with the recipe for a low-calorie diet dish - this is a dairy-free omelet with vegetables and herbs. For those who adhere to diets and, due to circumstances, health adversity, when egg yolks are contraindicated, a recipe for making a protein omelet will be an excellent help in creating a menu. Variations are possible here - whether to add vegetables to the dish or not, and what kind of vegetables they will be. The same rule applies to fermented milk and dairy products. Everyone decides individually.

And, of course, the secrets of preparing exotic dishes from Eastern countries. If you are interested, take a look at the page and ask how to cook traditional. Believe me, you will be quite surprised that Japanese national cuisine in some aspects completely coincides with European cooking principles.

Well, if you liked my zucchini omelet recipes, leave comments and reviews under this article. Don't forget to share your secrets for preparing quick meals that everyone in your family will love. I will be very grateful to you.

With milk, tomato and cheese

It will take 30 minutes to prepare a zucchini omelette with milk, cheese and tomato.

To prepare 2 servings of this omelet you need to take:

150 g zucchini;
1 large tomato;
40 g hard cheese;
3 selected chicken eggs;
50 ml milk;
30 ml vegetable or olive oil;
0.5 tsp. dried basil;
0.5 tsp. regular salt.

Algorithm for preparing an omelet with milk, cheese and tomato:

Rinse the zucchini under tap water, remove the peel using a vegetable peeler or knife, chop on a large-hole grater, squeeze out the juice and place in a preheated frying pan with vegetable or olive oil. Fry the grated zucchini for at least 8 minutes, stirring constantly with a spatula.
Break the eggs one by one into a separate bowl, pour milk over them, sprinkle with salt and dried basil and beat with a whisk. Place the fried zucchini into the egg mixture and mix well. Pour boiling water over a large tomato, carefully cut the top, remove the skin and chop into small pieces.
Using a coarse grater, chop the hard cheese, add it along with the tomato pieces to the mixture and stir.
Reheat the greased frying pan, spread the mixture over it and cook the omelette, covered, over low heat until golden. Remove the lid, turn the omelette over with a spatula and fry for another 2-3 minutes. Serve the omelette sliced with sour cream or ketchup.

Healthy omelet with zucchini in a slow cooker

A tasty, nutritious dish that can be prepared all year round. In winter, frozen zucchini is suitable. You can replace sour cream with kefir, milk or fermented baked milk.

Required:

zucchini – 550 g;
sour cream – 50 ml;
eggs – 5 pcs.;
salt;
vegetable oil – 40 g.

Step by step process:

Cut the zucchini into thin rings, if the vegetable is large - into half rings.
Pour oil into the bowl. Place a single layer of zucchini.
Turn on the “Frying” program. Timer – 15 minutes. During this time, you need to fry all the vegetable slices in turn on both sides until lightly browned.
Place on paper towel. Excess fat should be absorbed.
Return all the zucchini to the bowl, arranging them in several layers.
Mix the eggs with a fork with sour cream. Pour into a bowl.
Close the lid. Turn on the Multicook program. Set the temperature to 120°C. Timer – 15 minutes.

With mushrooms

Cooking time for zucchini omelette with mushrooms is 20 minutes.

Ingredients you will need to make an omelet:

4 champignons;
3 slices of zucchini;
1 large tomato;
3 selected chicken eggs;
3 tbsp. l. olive or vegetable oil;
1/2 tsp. table salt;
1 tbsp. l. chopped dill;
1/2 tsp. ground pepper.

An omelet with zucchini in a frying pan, supplemented with mushrooms, can be prepared according to the following scheme:

Finely chop the zucchini slices, wipe the champignons with a damp sponge and cut into slices. Coat a frying pan with oil and heat well on the stove.
Pour the chopped mushrooms and zucchini into a frying pan, stir with a spatula and fry over moderate heat until lightly golden.
Wash the tomato in running water, dry it and cut into slices.
Add chopped tomato to the fried vegetables, stir and cook for no more than 10 minutes, stirring vigorously with a spatula. Separately, beat selected eggs with a whisk or fork, sprinkling them with salt and pepper.
Distribute the vegetables and champignons evenly in the pan, pour in the beaten eggs and cook for another 5-8 minutes, covering with a lid. Sprinkle the prepared omelet with fresh herbs, divide into pieces and serve in portioned plates with tomato sauce.

Eggs in zucchini rings in a frying pan

The original design of the dish can also be important. We offer you an interesting version of scrambled eggs cooked in zucchini rings.

This option of serving scrambled eggs in zucchini is very romantic.

To do this you will need:

3 eggs;
180 g zucchini;
2 sprigs of dill;
1–2 feathers of green onions;
salt, ground pepper - to taste;
vegetable oil for frying.

Preparation:

Wash the zucchini, cut off the peel (this is not necessary if the peel is thin). Cut circles about 1.5 cm thick. Scoop out the seeds with a little pulp to make rings.
Place the zucchini rings in a frying pan with heated vegetable oil. Fry on both sides until the flesh is slightly browned.
Beat an egg into each ring. Salt and add pepper. Fry, covered, until done to your liking. Lastly, sprinkle the scrambled eggs with finely chopped herbs.
You can also sprinkle grated cheese on top of the scrambled eggs.
You can use eggplant instead of zucchini. Take a larger vegetable, and then follow the same algorithm: peel if necessary, cut out the core and fry. A little zucchini pulp can be finely chopped or grated, put inside eggplant rings, fry until golden brown and then beat in the eggs.

With bell pepper

You can prepare this version of the omelet in 20-25 minutes.

List of main ingredients:

1 zucchini weighing 150 g;
3 selected chicken eggs;
1/2 large tomato;
1/2 bell pepper;
20 g hard cheese;
20 g dill;
1/2 tsp. regular salt;
2 tbsp. l. any oil.

Step-by-step scheme for preparing zucchini omelette with bell pepper:

Wash vegetables under tap water. Remove the skin from the tomato by pouring boiling water over it. Place the peeled tomato on a kitchen board and finely chop into pieces.
Remove the seeds from the bell pepper and cut into cubes on a kitchen board.
Peel the zucchini using a vegetable peeler. If you don't have one, a knife will do for this purpose. Grate the peeled zucchini using a grater with large holes.
Rinse the dill in running water, dry and chop into small pieces. Grease the pan evenly with oil and heat over medium heat.
Place the prepared vegetables along with the dill into a frying pan, sprinkle with grated cheese, salt, mix and pour in separately beaten eggs.
Cook the omelette on each side until lightly golden or covered over low heat, without turning over.

With shrimps

The zucchini omelette will be more satisfying if you cook it with shrimp:

Ingredients	Quantity
young zucchini	1 PC.
selected chicken eggs	3 pcs.
butter	50 g
milk	5 tbsp. l.
shrimps	100 g
basil	1/2 tsp.
parsley branches	3-4 pcs.
salt and pepper	taste

An omelet with zucchini in a frying pan, supplemented with shrimp, can be prepared in this way:

Wash the young zucchini well, remove moisture with a dry towel, peel using a knife or vegetable peeler, cut into strips or grate.
Place the butter in a frying pan and melt over medium heat. Add the chopped zucchini to the melted butter and cook for 10 minutes. with constant stirring.
Rinse the shrimp by placing them in a colander and running them under cold water. Clean shellfish from shells, tails, heads and intestinal veins. Rinse a few branches of parsley under tap water, dry and finely chop on a kitchen board.
Pour the milk into a deep container, add the eggs and beat until smooth. Add prepared shrimp, chopped parsley, basil, a little salt and pepper to the fried zucchini. Mix the ingredients well with a spatula and distribute evenly in the pan.
Pour the egg-milk mixture over the vegetables and shrimp, cover with a lid and cook over low heat for approximately 5 minutes. Turn the resulting omelette over to the other side and cook until done for 2 minutes.
Cut the prepared dish into portions and serve in plates with fresh vegetables.

With spinach

It will take 15 minutes to prepare the zucchini omelette with spinach.

To prepare 2 servings of omelet you should prepare:

250 g young zucchini;
10 g spinach;
2 selected chicken eggs;
2 green onions;
2 tbsp. l. vegetable oil;
0.5 tsp. table salt.

Instructions on how to make an omelet with zucchini and spinach:

Rinse the green onion feathers in running water, dry with a dry cloth and chop into rings on a kitchen board. For decoration, leave 1 tbsp. l. chopped green onions.
Wash the young zucchini under tap water, peel it with a vegetable peeler or knife, place it on a cutting board and cut into small cubes.
Heat a frying pan coated with oil over moderate heat, pour pieces of zucchini and onion rings into it. Mix the ingredients with a spatula and fry over low heat for 2 minutes.
Wash the spinach in running water, dry and finely chop with a knife on a cutting board. Pour chopped spinach into the pan with the ingredients, mix well and remove from heat.
Beat the eggs together with salt in a deep bowl. Pour beaten eggs over the zucchini and greens and fry on low for about 5-8 minutes, covering with a lid. Serve the prepared omelette sliced with sour cream and vegetables.

With boiled chicken

You can prepare a zucchini omelette with boiled chicken in 15 minutes.

The omelet contains the following ingredients:

100 g boiled chicken;
200 g zucchini;
120 ml milk;
4 chicken eggs;
50 g onions;
30 ml sunflower oil;
0.5 tsp. regular salt;
0.5 tsp. ground pepper.

Steps for preparing zucchini omelette with boiled chicken:

Remove the top layer of onions, rinse, place on a kitchen board and chop into thin half rings.
Heat vegetable oil in a frying pan, add chopped onion and fry for several minutes until transparent.
Place the boiled chicken on a cutting board, chop into cubes, add to the fried onion, stir and cook until golden brown. Wash the zucchini under running water, remove the peel using a vegetable peeler or knife, cut into strips or grate on a coarse grater.
Place the prepared zucchini in the frying pan with the ingredients, stir and fry over high heat for at least 3 minutes. Separately, whisk milk, chicken eggs, pepper and salt in a deep bowl. Pour the resulting mixture over the ingredients and cook the omelette over low heat under the lid.
Remove the prepared omelette from the heat, cool slightly, break into pieces, place on plates and serve, garnishing with finely chopped fresh herbs, such as parsley.

Tender milk squash omelette

1 serving

Ingredients:

Zucchini – 100 g
Milk – 30 ml
Eggs – 2 pcs.
A pinch of salt

Total in the finished dish: 200 g, 200 kcal, proteins 14 g, fats 13 g, carbohydrates 8 g In 100 grams of the dish: 100 kcal, proteins 7 g, fats 6 g, carbohydrates 4 g

Preparation:

Grate the zucchini on a fine grater, add eggs, milk, salt, mix well. You can additionally grind the mass in a blender.
Pour into a dry non-stick frying pan, or a cold one. Fry, covered, over low heat on one side until cooked through, about 5 minutes. You can lightly grease the pan with vegetable oil using a paper towel.
Serve for breakfast or dinner. In the German recipe, the finished omelette is rolled up with a handkerchief and cut into pieces.

Fold the omelette with a handkerchief, cut

With boiled turkey

This version of the omelette can be prepared in 30 minutes.

To prepare 4 servings of zucchini omelet with boiled turkey, you need to take:

1 young zucchini;
100 g boiled turkey;
1 large onion;
4 chicken eggs;
3 tbsp. l. milk;
30 g hard cheese;
1 bunch of dill;
1 tsp. seasoning mixtures

An omelet with zucchini in a frying pan, complemented with boiled turkey, is prepared according to these instructions:

Peel the onion head, removing the skin. Place the peeled onion on a kitchen board, chop into small pieces, add to a frying pan heated with oil and fry until it becomes transparent, stirring with a spatula.
Read also: 8 smoothie recipes with beets - we use the vegetable itself and beet tops
Add boiled turkey, pre-cut into small pieces, to the onion, mix and fry until light golden brown.
Rinse the young zucchini under tap water, dry with a dry towel, peel it in any convenient way, chop into several pieces, place in a frying pan and cook until soft, stirring vigorously with a spatula. In a separate bowl, grate the hard cheese using a grater, beat in the eggs, pour in the milk, add the washed and finely chopped dill, mix and beat using a whisk.
Pour the resulting mixture into the pan, cover with a lid and cook the omelette on low heat for 5-7 minutes.

Divide the finished omelette into portions, place on plates and bring to the table, adding tomato slices.

Vegetarian

This omelette is made with zucchini and chickpeas without eggs.

You can prepare a vegetarian omelet from the following products:

250 g dry chickpeas;
1 young zucchini;
1 medium tomato;
4 sprigs of parsley;
0.5 tsp. chopped coriander;
0.5 tsp. ground pepper;
0.5 tsp. table salt.

Step-by-step instructions for preparing a vegetarian omelet:

Pour the chickpeas into a colander, rinse them, soak them in chilled water, put them in the refrigerator and leave them there for at least 8 hours. The chickpeas should swell. Remove the chickpeas from the refrigerator, drain the water, rinse them again, place them in a pan filled with cold water, and cook for 2 hours after boiling.
Prepare the zucchini by rinsing it, wiping it dry, peeling it and chopping it into small cubes. Wash the tomato, pour boiling water over it, remove the skin and stem, cut into cubes like zucchini.
Wash the parsley, dry well and finely chop. Place the cooked chickpeas in a blender bowl and grind until pureed. If necessary, you can add a little water to it.
Sprinkle chickpea puree with salt, chopped coriander and pepper and mix. Coat the frying pan evenly with oil, place it on the stove and heat well. Place the tomato and zucchini pieces into the frying pan, stir them and cook over medium heat until all the liquid has evaporated. Add chickpea puree to the fried vegetables, stir it and fry the omelette over low heat, covering with a lid, for 2 minutes.
Remove the vegetarian omelette from the stove, transfer to a plate, top with fresh tomatoes and radishes and serve.

With corn and cauliflower

It will take 25 minutes to prepare the zucchini omelette with corn and cauliflower.

List of required ingredients:

3 tbsp. l. canned corn;
1 cauliflower inflorescence;
0.5 bell pepper;
3 slices of zucchini;
50 ml milk;
3 tbsp. l. grated cheese;
2 selected chicken eggs;
1 tbsp. l. butter;
1/4 tsp. turmeric;
1/2 tsp. regular salt;
1 tbsp. l. olive oils;
1/2 tsp. ground pepper;
3 sprigs of parsley;
cherry tomatoes for decoration.

An omelet with zucchini in a frying pan, complemented with corn and cauliflower, is prepared as follows:

Wash vegetables under tap water. Peel the bell pepper from seeds with partitions and chop into cubes. Finely chop the cauliflower, add it along with the bell pepper to a frying pan heated with olive oil and fry over moderate heat for about 3 minutes.
Chop the zucchini slices into strips, pour into a frying pan, stir and cook over medium heat for 2 minutes. Put butter in a frying pan, add canned corn and stir. Separately, beat eggs with milk, turmeric, salt and pepper. Pour the milk-egg mixture evenly over the ingredients and cook the omelette over low heat, covered, for 7 minutes.
Sprinkle the omelette with grated cheese, garnish with washed and halved cherry tomatoes, cover and fry for another 5 minutes. Season the finished omelette with pepper, sprinkle with herbs, cut and serve in portioned plates.

With suluguni cheese

Cooking time for omelet with zucchini and suluguni – 25 minutes.

Ingredients that make up the omelet:

0.5 young zucchini;
40 g suluguni cheese;
30 ml milk;
1 medium-sized tomato;
2 selected chicken eggs;
3 branches of parsley and dill;
1/2 tsp. table salt;
1/2 tsp. mixture of crushed peppers.

Algorithm for creating a zucchini omelette with suluguni cheese:

Wash the zucchini, dry it, peel it with a knife or vegetable peeler, place it on a kitchen board and cut into slices. Take suluguni, place it on a kitchen board and chop into arbitrary pieces. Rinse the greens, dry them and finely chop them using a kitchen knife.
Beat the eggs into a separate container, add salt and a mixture of peppers and beat well with a whisk. Pour milk into the beaten eggs and mix well. Pour chopped herbs into the egg-milk mixture and stir. Heat a greased frying pan, distribute the zucchini pieces over it and cook them until lightly golden over low heat.
Wash the tomato under tap water, pour boiling water over it, remove the skin, finely chop it on a kitchen board and add it to the frying pan along with the cheese. Distribute the ingredients evenly in the frying pan, pour in the milk-egg mixture and cook an omelet from them, covered, over low heat for approximately 10-12 minutes. Remove the finished omelette from the heat, cool, divide into portions and bring to the table, garnished with fresh herbs.

It is recommended to prepare an omelet from young zucchini to make it more tender. This dish can be prepared not only in a frying pan, but also in the oven or slow cooker. You can serve natural Greek yogurt with the omelet.

How to choose the right ingredients

Even a very large zucchini can be a young, even unripe fruit with small seeds. It is distinguished by the greenish color of the skin, while in ripe zucchini it turns white, and overripe fruits have a yellowish skin.
Young zucchini cooks much faster and turns out juicier than mature ones.
If vegetables for omelettes are stewed, they can simply be chopped coarsely; if they are added directly to the egg mass, they can be grated.
Zucchini does not have a distinct aroma. Quite the contrary, they absorb the aromas of the products they are cooked with. And to give the zucchini dish a piquant taste and flavor it, add greens - the more, the tastier.