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.  

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)

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

 

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!

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.

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! 

• Spinach and Egg Breakfast Casserole
• Roasted Parmesan Zucchini
• Easy Hash Browns Breakfast
• Baby Zucchini Recipe
• Easy Mini Frittatas
• Mom’s Easy Potato Omelet

More Zucchini Recipes You’ll Love:

• 10 Easy Garden Zucchini Recipes
• Lemon Zucchini Poppy Seed Muffins
• Zucchini Pepperoni Pizza Boats
• Zucchini Rollatini with Spinach and Cheese