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.ย 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.
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.ย First,ย the onions are first sautรฉed in a skillet until they are softened, then simmered along with chopped zucchini until both are fully softened and caramelized.ย
2.ย Next,ย 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.ย 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!ย
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!
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..
- 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.
- 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.
- Can we use frozen zucchini? Yes, you can! You may use frozen zucchini. First, allow it to thaw, then sautรฉ it with the onions to soften and caramelize.
- Can we freeze the omelet? It is not recommended to freeze them. They are best consumed the day you make them.
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
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Mom's Best Zucchini Omelet
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!
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
- 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.
- 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.
- Meanwhile, lightly scramble 3 eggs in a mixing bowl. Transfer the zucchini into the eggs, add the grated cheeses and stir until well combined.
- 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).
- 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.
- 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.
- Remove and cut into pieces and serve.
- 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 servingsServing Size:
1 servingAmount Per Serving: Calories: 195Total Fat: 14.7gCarbohydrates: 10.1gFiber: 2.6gSugar: 4.7gProtein: 8.5g
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oh delish. i do like to make a frittata full of veg. often for dinner. so tasty.
Thank you so much, Sherry! Have a great weekend.
The omelet reminds me very much of a frittata that we had recently so I know we would enjoy it.
I’m so glad to hear! Thanks, Karen! ๐
Omelet is a staple at our house. This sounds wonderful! And a great way to use seasoned zucchini.
Thank you, Rahul! And welcome to our blog, it’s so nice to meet you. Have a great day!
Looks delicious! We just returned from a two week vacation and I need some simple dinner recipes because our trip wore me out ๐
Thanks so much, Susan!
I’m sure she does! thanks so much Amalia! Have a great weekend!
Looks wonderful. My mom makes a delicious omelet as well ๐
Amalia
xo