Mom’s Best Zucchini Omelet

Mom’s Best Zucchini Omelet (+video) is a tasty, savory omelet loaded with caramelized onions, zucchini, eggs, and grated cheeses.  A light meal, this omelet is very healthy, no-fuss to make, and is perfect to serve for breakfast, lunch, brunch, and dinner.  

A slice of zucchini omelet served on a white plate.

An Italian omelet made special…

An Italian omelet is also called ‘Frittata,’ and it was a common meal in our family.  Eggs weren’t just for breakfast in our house, and our mom always made omelets for dinner often.

She had a genius way of turning leftovers from the night before into a meal the very next day. And, she did it with a few eggs and some grated cheese. Mom was always creating something new!   

Mom’s Best Zucchini Omelet is comforting and decadent with its light and moist texture. This one literally melts in your mouth with every bite.  For more omelet recipes, try Mom’s Easy Potato Omelet, and Caprese Style Omelet. And, for frittata recipes, don’t miss our Easy Mini Frittatas.

WATCH VIDEO! How to Make Mom’s Best Zucchini Omelet? (1-minute)

Let’s make it

For this recipe, you will need zucchini, eggs, onions, garlic, and 2 kinds of grated cheeses with a few seasonings. Plus, one skillet, and some olive oil to simmer the egg mixture to make this omelet.

A forkful of an omelet made with zucchini.

Ingredients Needed…

For our Mom’s Best Zucchini Omelet, you will need the following ingredients:

  • 2 medium-size zucchini
  • extra virgin olive oil 
  • 2 garlic cloves 
  • 1 large onion
  • dried parsley
  • salt and black pepper, to taste
  • 3 whole eggs
  • grated pecorino cheese
  • grated parmesan cheese
  • and one large-size skillet

 

 Zucchini Omelet in a skillet by 2sistersrecipes.com

Directions with 4-Easy Steps: (*full recipe card on the bottom)

1.  First, the onions are first sautéed in a skillet until they are softened, then simmered along with chopped zucchini until both are fully softened and caramelized. 

2.  Next, the zucchini mixture is blended with eggs, grated parmesan, and pecorino cheeses and poured into the same skillet (no need to dirty another skillet) and simmered on low heat until the omelet is firm on the bottom.

3. To Flip it Over: Once the bottom of the omelet has turned golden brown and is firm, then it is time to flip it over! 

COOK’s TIP:  Use a spatula to peek under the omelet, to see it is golden brown, and lightly shake the skillet.  The center should be slightly firm and less runny before you flip it over. (see my notes below

4.  When the omelet is golden brown on the bottom, it is time to flip it over (see our notes below). And finish cooking it for a few minutes more.  Transfer to a serving plate.  Slice the omelet into pieces and serve!

A white plate with raw egg and zucchini mixture, and a skillet simmering the egg mixture, and a white plate placed on top of the omelet inside the skillet.

Tips on “how to flip over” the omelet… 

  • First – Look for a dinner plate, the same size as a skillet, or one that will fit inside and place it over the omelet (as shown in the photo, and in our video). Then always turn off the heat before you flip it over.
  • Second – Next, place your hand on top the plate and hold it down. Then you lift the skillet (while you are holding the plate on top firmly) and flip the omelet onto the plate. (see our video for visual instructions)
  • Third – Finally, slowly slide the omelet back into the skillet, turn on the heat again, to low flame, and continue to simmer it until the omelet is fully cooked. 

Notes and tips for success…

  • For this recipe, you can chop 2 medium-size zucchini or 3 small ones.
  • To help speed up the cooking process of the zucchini… you can add a little water, (about 1/4 cup) to the skillet to help the zucchini to softened faster.
  • Also, taste the cooked zucchini, and adjust the seasonings, if you need to.
  • If you prefer, you may add in additional Parmesan and Pecorino cheeses for more flavor.
  • Keep in mind, the size of your skillet will determine the how thin or thick your omelet will turn out.

 FAQ’s..

  1. Do we need to peel or scrape off the skins of zucchini? No, no need to, especially if they are organic. But that is entirely your preference.
  2. How do we reheat the leftover omelet? You can easily reheat them in a skillet and on low heat on the stovetop, or reheat the microwave for a few seconds. Also, if you have a conventional toaster oven, you may reheat the omelet in that too.
  3. Can we use frozen zucchini? Yes, you can! You may use frozen zucchini. First, allow it to thaw, then sauté it with the onions to soften and caramelize.
  4. Can we freeze the omelet? It is not recommended to freeze them. They are best consumed the day you make them.
A large size zucchini omelet served on a round serving dish.

Options for variations… 

  • Make them thin or make them thick, it will depend on the size of the skillet you use.
  • Toss in other leftover roasted vegetables from the night before.
  • Try other cheeses like shredded gruyere, or mozzarella.

Storing leftovers…

  • Leftovers should be stored in an airtight container and kept in the refrigerator for up three days. Or you can cover any leftover on the plate with a sheet of clear wrap, and wrap it tightly.
  • You can also freeze it and store it for a few weeks. Any longer, then you will need to make a fresh omelet.

Try These Next! 

More Zucchini Recipes You’ll Love:

 

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Yield: 2 to 4 servings

Mom's Best Zucchini Omelet

A slice of zucchini omelet served on a white dinner plate.

When you combine caramelized onions and zucchini with eggs and grated cheeses into this zucchini omelet you get a healthy meal that is very light and delicious tasting! Nothing fancy, and no fuss at all, just a dish that is simple, easy and decadent!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 medium zucchini- chopped
  • 2 Tbsp. extra virgin olive oil - divided
  • 2 garlic cloves - sliced
  • 1 large onion- chopped
  • 1/4 tsp. of dried parsley (or handful of fresh)
  • 1 tsp. of salt
  • fresh cracked black pepper, to taste
  • 3 whole eggs
  • 1 to 2 Tbsp. grated pecorino cheese
  • 2 Tbsp. grated parmesan cheese

Instructions

  1. In a large or medium-size non-stick skillet, and on medium heat, add 1 tablespoon of olive oil, garlic, and chopped onions. Sauté for about 2 minutes, until the onions are softened.
  2. Add chopped zucchini and parsley, and cover with a lid. Sauté zucchini for a few minutes until the zucchini is cooked and softened, stirring occasionally about 5 to 8 minutes. Season with salt and pepper to taste. Remove from heat. Set aside to cool for a few minutes.
  3. Meanwhile, lightly scramble 3 eggs in a mixing bowl. Transfer the zucchini into the eggs, add the grated cheeses and stir until well combined.
  4. Using the same skillet (and no need to clean it), heat on medium heat, and add the additional tablespoon of olive oil. When the oil is hot, gently pour in the egg and zucchini mixture and lower the heat to low. Simmer on low heat, and gently shake the skillet to make sure the omelet isn't sticking to the bottom. Simmer on lowest heat for 2 to 3 minutes, or more if needed (it's a thicker omelet).
  5. Use a spatula and gently lift one side of the omelet to see if the eggs are golden brown, and not burning. When the eggs on the bottom are cooked (not loose or running). Turn off the heat.
  6. Next, use a dinner plate, one that is about the same size of the skillet and turn it over and place it on top of the omelet. Hold your hand on top of the plate and carefully flip over the omelet onto the plate. Then slide the omelet back into the skillet. Turn the heat on, and continue to finish cooking the omelet for additional 2 to 3 minutes.
  7. Remove and cut into pieces and serve.
  8. Yields: 2 to 4 servings

Notes

Storing Leftovers:

  • Leftovers should be stored in an airtight container and kept in the refrigerator for up three days. Or you can cover any leftover on the plate with a sheet of clear wrap, and wrap it tightly.
  • You can also freeze it and store it for a few weeks. Any longer, then you will need to make a fresh omelet.

Nutrition Information:

Yield:

2 to 4 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 195Total Fat: 14.7gCarbohydrates: 10.1gFiber: 2.6gSugar: 4.7gProtein: 8.5g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

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10 Comments

    1. Thank you, Rahul! And welcome to our blog, it’s so nice to meet you. Have a great day!

  1. Looks delicious! We just returned from a two week vacation and I need some simple dinner recipes because our trip wore me out 🙂