Omelet with zucchini in a frying pan. Quick delicious omelet with zucchini and tomatoes for breakfast or dinner Omelette with zucchini and tomatoes in the oven

Omelette with zucchini can be prepared for both breakfast and lunch. This dish will bring maximum benefits and at the same time contains a minimum of calories. We offer several with the addition of zucchini and other ingredients. We wish you culinary success!

Omelet with zucchini: recipe for a slow cooker

Grocery list:

1 tbsp. l. flour;
garlic - 4 cloves;
small zucchini - 1 pc.;
three eggs.

How to cook an omelette with will be described below.

Step No. 1. Lay out the necessary products on the table. First, rinse the zucchini in running water, remove the peel, and cut the pulp into cubes.

Step No. 2. Grease the multicooker bowl with oil (sunflower).

Step No. 3. Break the eggs into a bowl. Salt. Beat with a whisk.

Step No. 4. Mix chopped zucchini with flour. Place the resulting mass in a slow cooker. Fill with eggs. Start the “Baking” mode by setting the timer for 20 minutes.

Step No. 5. Sprinkle the finished omelet with zucchini with chopped garlic. Additionally, you can make a salad from tomato, cucumber, onion and herbs.

Ingredients:

50 g sweet pepper;
eggs - 3 pcs.;
medium bulb;
70 g cheese;
sausage - 1 pc.;
small zucchini;
3 tbsp. l. milk.

Preparation:

1. Grate the cheese on a coarse grater. Place on a plate and set aside.

2. Boil the eggs hard, cool and cut into cubes.

3. Peel the pepper, onion and zucchini and then chop it.

4. Cut the sausage into cubes.

5. Fry chopped onions in a frying pan using vegetable oil.

6. Add pieces of pepper and zucchini. Salt. Lightly fry. We also send pieces of sausage here. Mix the ingredients. Fry for 2-3 minutes. The filling is ready. Now we need to make an omelet.

7. In a separate cup, beat eggs with salt. Pour in milk. Beat again. To make the omelette fluffy, you need to try hard at this stage.

8. Grease the baking dish with oil. Creamy or vegetable - not so important. Spread the filling, level it out and sprinkle with grated cheese. Pour in the egg-milk mixture. Sprinkle the dish with cheese again.

9. Preheat the oven. We send the form with the content to it. Bake for 30-40 minutes at 180°C. Then you can treat your household to a tasty and aromatic dish.

Recipe for omelet with zucchini and cheese

Food set (for 1 serving):

small zucchini;
30 g cheese;
medium tomato;
2 eggs;
spices;
1 tsp. sunflower oil.

Preparation:

1. Wash the tomato and zucchini with tap water. Cut into cubes.

2. Take a piece of hard cheese. Grind it (preferably into cubes).

3. Break the eggs into a bowl. Add a little salt and spices. Beat it all with a fork until smooth.

4. Grease the bottom of the frying pan with the specified amount of oil. Turn on the fire. Pour in the beaten eggs. Add chopped tomato and zucchini. Cover with a lid. Set the fire to medium. We time it for 3-5 minutes.

5. Sprinkle the future omelette with cheese. Cover the pan with a lid. Cook the dish for another 3 minutes. We got a tender and incredibly tasty omelet with zucchini and cheese. Place it on a plate, preferably using a wooden spatula.

Kid's Kitchen

Do you want to please your child with an unusual and tasty dish? We offer you an excellent option - an omelette with the addition of zucchini. you will find below.

Ingredients:

2 tsp. butter;
60 g zucchini;
½ glass of milk;
two eggs;
¼ tsp. salt.

Instructions

1. Let's start by processing the zucchini. We wash it in running water and peel it. We will need a small piece (60 g). This part of the zucchini needs to be coarsely chopped.

2. Take a medium-sized pan. Place chopped zucchini in it. Add 1 tsp. butter. Reduce the heat to minimum. Close the pan with a lid. Simmer the zucchini for a few minutes. We check its readiness with a regular fork. When the zucchini softens, turn off the heat. Transfer the mixture to a heated frying pan. Lightly fry.

3. Break the eggs into a bowl. Pour in milk. Salt. Beat these ingredients well.

5. Pour the egg-milk mixture into the frying pan with the zucchini. Bring the omelette to readiness. Now you can serve it on the table and start tasting.

Finally

We talked about how to prepare an omelette with zucchini in a slow cooker, in a frying pan and in the oven. Choose any recipe and proceed to the practical part. You can also experiment with different ingredients.

From this article you will learn what vegetables you can cook an omelet with so that your menu is varied.

Omelette is an ideal breakfast option because it cooks quickly. And if you cook it with different fillings every day, it will also be varied. French chefs love to prepare such omelettes.

Chicken and quail eggs are suitable for omelettes. Both types of eggs are healthy, but each in its own way:

Chicken eggs are low in cholesterol and high in vitamin D.
Quail eggs have 2.5 times more healthy cholesterol than chicken eggs, and have little vitamin D.

To prepare a tasty and healthy omelet, you need to know some subtleties:

Before preparing a dish, you need to wash the eggs, and then your hands with soap.
Break the eggs into a separate plate, one at a time, so as not to spoil the entire contents with a stale egg.
For a fluffy omelette, separate the whites from the yolks and beat separately.

Mushroom omelet: recipe, ingredients, photos

How to cook a delicious omelette with mushrooms

Omelette with mushrooms

Omelette with mushrooms is a Russian dish. Omelettes can be prepared from white mushrooms, butter mushrooms, boletus mushrooms and young champignons. Mushrooms are cut into small pieces or slices.

The mushroom smell intensifies if you add dried porcini mushroom powder to the egg mixture on the omelette.

For an omelet of 1-2 servings:

3 chicken eggs
1-2 mushrooms (champignons)
1-2 tbsp. spoons of cream, maybe milk
1 tsp. spoon of flour
2-3 sprigs of green parsley, celery or dill
20 g semi-hard grated cheese
Salt and spices to your taste

Let's start cooking:

Break the cooled eggs over a deep bowl.
Pour milk into them, add flour with ground pepper, paprika, nutmeg, salt, and shake with a fork until smooth, set aside.
Cut the champignons into pieces and fry in a frying pan for 3-5 minutes, adding a little vegetable oil, salt and pepper.
Pour cream into the mushrooms and simmer over low heat for another 3-5 minutes until the sauce thickens.
Separately heat a frying pan with vegetable oil and pour the shaken egg mixture onto it.
Fry for a few minutes over low heat, when the omelette thickens on the bottom and is still liquid on top, sprinkle with finely chopped herbs.
Keep it on the fire for another 1-2 minutes, spread the mushrooms on one half of the omelette, fold it in half so that the mushrooms are in the middle.
Simmer for another 2-3 minutes to warm up the mushrooms, sprinkle the top with grated cheese, and serve hot.

Spinach omelette: recipe, ingredients, photos

How to cook a delicious omelet with spinach

Omelette with spinach

Spinach contains many vitamins, and in addition, spinach contains more protein, even than legumes. A dish from it is prepared quickly.

For 1 serving of omelet:

2 eggs
170 g spinach
1-2 tbsp. spoons of milk and butter
Several branches of parsley and dill
2-3 tsp. spoons of flour

Let's start cooking:

Wash the spinach, shake off the water, and chop finely.
Break the eggs, separating the yolks and whites.
Mix the yolks with milk, add flour with salt, finely chopped herbs, and at the end - foam from the whites whipped with salt, mix carefully.
Melt the butter in a frying pan, pour in the egg mixture, cover with a lid, and fry over low heat until the bottom thickens and the top is still runny, 3-5 minutes.
Place chopped spinach on top of the omelette, fold it in half, cover with a lid, and fry for another 5-10 minutes.

Omelet with cauliflower: recipe, ingredients

How to cook a delicious omelet with cauliflower

Omelette with cauliflower

For 1 serving of omelet:

Half a small head of cauliflower
2 chicken eggs
100 ml milk
Salt to your taste
Several sprigs of dill and parsley

Let's start cooking:

Wash the cauliflower, cut it into florets, and cook in salted water for about 7 minutes, then drain the water.
Mix eggs with milk, salt, add cabbage.
Heat a frying pan over medium heat, add sunflower oil, and then the egg and cabbage mixture, cover with a lid, turn down the heat until low, and fry the omelette until it thickens.
Sprinkle with herbs and serve.

Omelette with broccoli in a frying pan and in the oven

Some things to know about broccoli:

Fresh cabbage has a dense stem and inflorescences, and the buds are closed.
Broccoli is dark green in color, and if it has a purple tint, it is high in beta-carotene.
If the cabbage has yellow buds or dark spots on it, it is overripe.
When broccoli is fresh, it has a pleasant flavor.

How to cook a delicious broccoli omelet in a frying pan

Omelette with broccoli in a frying pan

For 1 serving omelette:

2 chicken eggs
60 g broccoli
1 tbsp. spoon of vegetable oil
30 g cheese
1 clove of garlic
Salt and spices to your taste
Approximately 50 ml water

Let's start cooking:

Wash the broccoli, cut it into florets, and fry in oil for 3 minutes.
Pour in enough water to cover only the bottom of the frying pan, close the lid, and simmer until the water evaporates.
Mix the eggs with a fork, add finely chopped garlic, salt, and spices.
Pour the mixture over the cabbage, close the lid, and fry over low heat until done.
If the omelette has thickened, sprinkle it with grated cheese, close the lid again, after a few minutes, when the cheese has melted, the dish is ready.

How to cook a delicious broccoli omelet in the oven

Omelette with broccoli in the oven

It takes longer to cook an omelette in the oven than in a frying pan, but the omelette from the oven is fluffier and more tender.

For 1 serving of omelet:

2 chicken eggs
60 g semi-hard cheese
1 tbsp. spoon of milk
100 g broccoli
1-2 branches of parsley (greens)
Salt and spices to your taste
1 clove of garlic

Let's start cooking:

Boil the broccoli until half cooked, 2-3 minutes, drain the water and cut each inflorescence into several pieces.
Take a baking dish, cut a clove of garlic in half, and rub the dish with it.
Place the cabbage in the form.
Break the eggs, separate the yolks from the whites.
Mix the yolks with milk.
Beat the whites into a foam with salt.
Mix the yolks and whites, add spices, 2/3 of the grated cheese, chopped herbs, mix.
Pour the egg mixture over the broccoli in the pan and sprinkle with the remaining cheese.
Cover the pan with foil and place in a low-heat oven (160°C) for half an hour. Serve on the table, cut into pieces.

Omelette with vegetables in the oven

How to cook a delicious omelette with vegetables in the oven

Omelette with vegetables cooked in the oven

For an omelet of 4 servings you need:

5 chicken eggs
2 tbsp. spoons of sour cream
1 small zucchini
1 medium carrot
1 red bell pepper
2-3 green onions
1 large tomato
50 g hard cheese
Salt, black pepper and paprika to taste
Several branches of parsley
50 ml water

Let's start cooking:

Heat a frying pan on the stove, pour in sunflower oil and fry the carrots, cut into strips, for a few minutes.
Add diced zucchini and pepper to the pan, add water and simmer, stirring for 5 minutes.
Beat eggs with sour cream until fluffy, add grated cheese, salt, spices, finely chopped parsley and green onions, stewed vegetables. Mix everything.
Pour the mixture into a mold greased with a little oil, place the tomatoes cut into slices on top, and fry in an oven heated to 180°C for 15-20 minutes.
Cut the hot omelette into pieces and serve.

Omelet with green onions

How to make a delicious omelet with green onions

Omelet with green onions

You will get a fluffy omelette, you just need to know the secrets of its preparation:

The amount of milk should not be more than the number of eggs.
The omelette will be more fluffy in a frying pan that has a thick bottom, preferably cast iron.
The omelette needs to be cooked by covering the pan with a lid, and it should not be opened for the entire 5-7 minutes while it is cooking.
Vegetable and meat additives in an omelet should be no more than 50%.

For 2 servings omelette:

3 eggs (chicken)
150 ml milk
15 g butter
2-3 green onions
Salt and spices to your taste

Let's start cooking:

Drive the eggs into a deep bowl and stir them with a whisk.
Add milk with spices and salt, finely chopped green onions, and stir everything.
Heat the oil in a frying pan, pour in the egg mixture, close the lid, turn down the heat until low, and cook for about 5 minutes without opening the lid.
Cut into pieces and serve the hot dish to the table.

Omelette with zucchini and tomatoes in a frying pan

How to cook a delicious omelet with zucchini and tomatoes

Omelette with zucchini and tomatoes, fried in a frying pan

For an omelet of 2 servings you need:

2 eggs
Half a zucchini, small in size
1 medium tomato
1 tbsp. spoon of mayonnaise
2 tbsp. tablespoons vegetable oil
Several branches of dill
Salt and spices to your taste

Let's start cooking:

Cut the zucchini into thin half rings and fry in a frying pan, adding vegetable oil, on both sides.
Add half rings of tomatoes to the zucchini and simmer, covered, for 2-3 minutes.
Break the eggs into a deep bowl, add mayonnaise, salt and spices, stir well.
Pour this mixture over the stewed vegetables, cover with a lid, and simmer over low heat for 5-7 minutes.
Remove from heat, sprinkle with finely chopped dill, and serve hot.

Omelet with champignons

How to cook a delicious omelette with champignons in a country style

Country omelette with champignons

For 1 serving of omelet you need:

2 eggs (chicken)
2-3 mushrooms (champignons)
2 tbsp. spoons of green peas
1 small carrot
70 g cauliflower
1-2 tbsp. tablespoons butter (vegetable and butter)
Salt and spices
1-2 branches of chopped dill
4 tbsp. spoons of cream

Let's start cooking:

Finely chop the mushrooms and fry for 2-3 minutes in a frying pan with vegetable oil, then pour in 2 tbsp. spoons of cream.
Add carrots cut into small cubes to the mushrooms.
Separately, cook green peas and cauliflower in salted water.
Remove green peas from the broth and add to the mushrooms.
Finely chop the cauliflower and also put it in the frying pan and simmer until the vegetables are ready.
Beat eggs with salt, ground pepper, cream.
Pour the mixture into the frying pan, sprinkle with finely chopped dill, and place pieces of butter on top.
Place the pan in a medium-heated oven for 10-15 minutes until the mixture thickens and a crust forms.

Omelet with onions and tomatoes

How to cook a delicious omelet with onions and tomatoes

Omelette with tomatoes and onions

For 2 servings omelette:

2 eggs (chicken)
2 onions (medium)
2 tomatoes (medium)
1 tbsp. spoon of oil (vegetable)
Salt and spices to taste

Let's start cooking:

Peel the onion, cut into half rings, fry in vegetable oil until soft.
Add tomatoes cut into half rings and fry for 2-3 minutes.
Beat the eggs with salt and ground black pepper, pour over the vegetables, cover with a lid and fry over low heat for 5-7 minutes. Serve the dish hot.

Omelette with mushrooms and tomatoes

How to cook a delicious omelet with mushrooms and tomatoes

Omelet with tomatoes and mushrooms

For 2 servings omelette:

3 eggs (chicken)
2-3 pcs. mushrooms (champignons or porcini)
1 large tomato
50 ml milk
Soy sauce – 3-4 tbsp. spoons
2-3 slices of cheese
Several branches of greenery, parsley, basil, cilantro, green onions are suitable
Salt and black pepper to your taste
1-2 tbsp. tablespoons vegetable oil

Let's start cooking:

Cut the mushrooms into slices, heat the frying pan, add oil and fry the mushrooms for 5 minutes over medium heat.
Add soy sauce and simmer a little more, 2-3 minutes.
Throw tomato slices into the pan with the mushrooms and simmer until the mushrooms are ready.
Finely chop the greens and sprinkle the vegetables and mushrooms in the pan.
Break the eggs, pour into a bowl, add milk with salt, pepper and beat for a few minutes.
Heat a wide frying pan (not the one with mushrooms and vegetables) with oil, pour in the beaten egg mixture, cover with a lid, and fry over low heat for 7-10 minutes.
Remove the lid, turn the omelette over to the other side, and fry for another 2-3 minutes.
Then we turn the omelette over again, the browned side down, and on the slightly toasted side of the omelette, on one half of it, we put the mushroom filling, put slices of cheese on top, cover with the second part of the omelette, and press.
We continue to fry under the lid for several minutes, opening it from time to time, watching the cheese, when it melts, the dish is ready. Serve hot.

Omelette with potatoes in a frying pan

How to cook a delicious omelette with potatoes and lard in a frying pan

Omelette with potatoes and lard in a frying pan

This omelet is very high in calories and is especially popular with men.

For 2-3 servings of omelet:

4 chicken eggs
1-2 potatoes
100-150 g lard
75 ml milk
Several branches of dill
Several green onions
Salt and black pepper to taste

Let's start cooking:

Cut the lard into pieces, place in a dry frying pan, and fry over medium heat until all the fat is rendered, reserving the cracklings. If the lard is unsalted, add salt.
Wash the potatoes, peel them, cut them into small strips, throw them into the fat, fry over medium heat under the lid, stirring occasionally; when the potatoes are almost ready, add salt.
Break the eggs into a bowl, pour in the milk, add salt, stir, and finally add the finely chopped herbs.
Pour the egg mixture onto the potatoes, turn down the heat until low, and fry covered for about 7-10 minutes, or until you open the lid and see that the mixture has thickened. Serve the dish hot.

Avocado omelette

How to make a delicious avocado omelet

Avocado is not only tasty, but also healthy, but we must not forget that it contains the most calories of all fruits.

Avocado omelette

For 2 servings omelette:

4 chicken eggs
100 ml sour cream
100 g cheese, grated
1 avocado
1 small onion
50 g butter
Salt and black pepper to your taste

Let's start cooking:

Cut the avocado into cubes, add salt and pepper, and fry in butter.
Beat the eggs, add salt and ground black pepper, fry 2 omelettes in butter.
Place the toasted avocado cubes on the omelette, roll it into a roll, sprinkle with grated cheese, pour over the sauce and serve immediately.
Sour cream sauce. Chop the onion and fry in butter, add sour cream, salt, pepper, and heat to a boil.

Omelette with eggplant and tomatoes

How to cook a delicious omelette with eggplant and tomatoes

Omelette with eggplant and tomato

This omelet can be prepared in the summer.

For 2 servings omelette:

4 chicken eggs
1 medium eggplant and 1 tomato each
100 ml milk
2-3 tbsp. tablespoons vegetable oil
Several branches of parsley, dill
2 cloves garlic
Salt and pepper to taste

Let's start cooking:

Cut the eggplants into circles; if they are large, cut them in half, add salt and leave for half an hour, drain the liquid, and fry the circles in vegetable oil on both sides.
Place tomato slices on top of the eggplants and leave on low heat for a few minutes.
Break the eggs into a deep bowl, pour in the milk, salt and pepper, add chopped garlic.
Pour the mixture over the vegetables, cover with a lid, turn down the heat until low, and fry until the mixture thickens, 7-10 minutes.
Serve hot, sprinkled with herbs.

Omelette with bell pepper

How to cook a delicious omelet with bell peppers

Omelette with bell pepper

This is also a summer version of an omelet.

For 2 servings of omelet you need:

4 eggs
1 processed cheese
2-3 sprigs of parsley
2 tbsp. spoons of butter
Salt and pepper to taste

Let's start cooking:

We remove the seeds from the green and red bell peppers, cut them into small cubes, and simmer in butter under the lid for 10 minutes.
Break the eggs into a bowl, add salt and pepper, beat with a whisk, add chopped herbs, processed cheese cut into small cubes, mix.
Pour the mixture onto the stewed peppers, fry covered over low heat until thickened, then turn over to the other side and fry for a few more minutes.
Serve the dish hot.

Omelette with green peas

How to cook a delicious omelet with green peas

Omelet with green peas, canned

This omelet can be prepared in winter.

For an omelet for 2-3 servings you will need:

6 eggs
150 ml milk
300 g canned green peas
Salt and pepper to taste

Let's start cooking:

Drain the water from the canned peas, and fry the peas for 1-2 minutes in vegetable oil.
Mix the eggs with milk, salt, ground pepper, and pour them into the frying pan with the peas, cover with a lid, and fry over low heat for 7-10 minutes, until cooked. Serve the omelette hot.

Omelette with herbs and tomatoes

How to cook a delicious omelet with herbs and tomatoes

Omelet with tomatoes and herbs

This is a very simple dish, even an inexperienced housewife can prepare it.

For 2 servings of omelet you need:

4 eggs
2 medium tomatoes
A small bunch of dill
100 ml milk
Salt to taste

Let's start cooking:

Place the tomatoes in boiling water for a few minutes, take them out, let them cool a little, and easily remove the skins.
Cut the peeled tomatoes into small pieces.
Heat the vegetable oil in a frying pan, add the tomato pieces and simmer for 2-3 minutes under the lid.
Mix the eggs with milk, salt, pour over the tomatoes, and fry for about 7 minutes over low heat.
Place the hot dish on a plate, sprinkle with finely chopped herbs, and add slices of fresh tomato.

Omelette with sorrel

How to cook a delicious omelet with sorrel

Omelette with sorrel

In the spring, when the first greens appear and the body no longer has enough vitamins, you can prepare an omelet with sorrel.

For 2 servings of omelet you need:

4 eggs
3 tbsp. spoons of milk
A small bunch of sorrel
Salt and pepper to taste
1 tbsp. spoon of vegetable oil
Several sprigs of dill

Let's start cooking:

We wash the sorrel, let it drain and dry, finely chop it, and pour it into a frying pan heated with oil.
Immediately pour in the prepared mixture of eggs, milk, salt and ground pepper, cover with a lid, and fry over low heat for 10 minutes.
Serve immediately to the table, sprinkled with finely chopped dill.

Omelette with green beans

How to cook a delicious omelette with green beans and cherry tomatoes

Omelet with green beans and cherry tomatoes

For 2-3 servings of omelet you need:

4 eggs
200 g green beans
8-10 cherry tomatoes
100 ml milk
100 g hard cheese
Bunch of green onions
2 cloves garlic
1-2 tbsp. spoons of vegetable oil
Salt and pepper to taste

Let's start cooking:

Throw the frozen green beans into boiling salted water for 1-2 minutes and drain in a colander.
In a frying pan with vegetable oil, place cherry tomatoes, cut in half, finely chopped green onions, chopped garlic, and fry for 2 minutes.
Add the boiled green beans, stir, and fry together for 2 minutes.
Mix eggs with milk, salt, ground black pepper, grated hard cheese.
Pour the mixture over the vegetables, cover with a lid, and simmer over low heat for 10 minutes.
Serve the omelet hot with fresh herbs.

How to make a delicious omelet with Brussels sprouts

Omelet with Brussels sprouts

For 2 servings of omelet you need:

4 eggs
1 medium red onion
100 ml milk, maybe cream
10 heads of Brussels sprouts
1 small chili pepper
2-3 tbsp. spoons of vegetable oil
Parsley, cilantro, celery - a few fresh sprigs or dried herbs
Salt and pepper to taste

Let's start cooking:

Cut the onion into half rings, chop the chili pepper and fry in a frying pan with vegetable oil for about 3 minutes.
Cut the washed and dried heads of cabbage in half, add them to the pan, fry for another 5-6 minutes, add the greens, and remove from the heat.
Mix the eggs with milk, salt, pepper, beat until smooth, pour in the vegetables, put in the oven, heated to 200°C, and bake for 15 minutes.
Remove from the oven and serve immediately.

Now we have learned how to cook a variety of omelettes.

Omelet is a dish that is ideal for lunch, breakfast or dinner. There are a huge number of different ways to prepare an omelet. It is prepared with bacon and cheese, tomatoes, and mushrooms. You can endlessly list all the types of omelette fillings. But lovers of low-calorie dishes prefer omelet with zucchini, recipes for which you will find in this article.

It would seem that what is so difficult about preparing an omelet with zucchini? However, this dish is quite capricious, and to make the omelette really tasty, you need to follow some rules:

use only fresh products - frozen zucchini is oversaturated with liquid and loses some of its beneficial properties;
cover the omelette with a lid if you fry it in a frying pan - this will make the dish more airy and fluffy;
if you use grated zucchini, put them in the refrigerator for half an hour, and then drain off the unnecessary liquid;
It is better to fry chopped zucchini first;
use young zucchini - they are more tender and have small grains;
do not use vegetable oil when preparing omelettes if you are watching your figure and calorie content of the dish.

Compound:

3/4 tsp. olive oil;
1/3 teaspoon chopped onion;
½-st. grated zucchini;
3 tbsp. l. water;
3 eggs;
2 egg whites;
¼- tsp. salt;
1 tbsp. l. chopped feta cheese;
¼- tsp. black pepper;
2 tbsp. l. chopped parsley.

Preparation:

If you serve this omelet with garlic croutons and slices of fried ham, then a hearty and tasty breakfast is guaranteed.

Zucchini omelette in the oven: recipe

Compound:

2 tbsp. l. milk;
1/3 tbsp. hard cheese;
6 pcs. eggs;
8 pcs. cherry tomatoes;
1 small zucchini;
salt and black pepper to taste;
2 slices of bacon;
2-3 sprigs of green onions;
2 tbsp. l. flour;
parsley.

Preparation:

Zucchini needs to be washed and cut into thin strips using a special knife.
The cheese should be grated on a medium grater, the tomatoes should be cut into slices, and the onion should be chopped.
Beat the eggs into a large bowl, add the green onions, pepper, salt, milk, bacon, zucchini, flour and half the cheese. Mix well.
Line a baking dish with special paper or grease with olive oil. Pour the mixture into the prepared pan.
Place tomato rings on top and press lightly. Sprinkle with remaining cheese.
Preheat the oven to 180 degrees. Bake the omelet for 20-25 minutes. The finished dish should have a golden crust.
The omelette should be cut into portioned squares and sprinkled with chopped parsley.

Omelette with zucchini and tomatoes, cooked in the oven, turns out especially tender and tasty. Fresh zucchini gives the dish a pleasant sweetish flavor.

Compound:

1 small onion;
1 medium sized zucchini;
1 PC. chili pepper;
60 g cream cheese;
5 pieces. eggs;
5-6 pitted olives;
½- tsp. salt;
¼- tsp. ground pepper;
100 ml cream;
1 tbsp. l. olive oil.

Omelette rightfully holds the lead among the fastest and healthiest breakfast dishes. A nutritious omelette that charges you with fresh morning energy has so many cooking options that you could probably cook it for breakfast for a month and never repeat it completely. Zucchini omelette is one of the interesting seasonal variations of this dish.

This omelet can be made simply with zucchini, but it’s even tastier to make an omelette with zucchini and tomatoes, especially since fresh zucchini and tomatoes appear on the shelves almost simultaneously. And if you don’t skimp :) and add grated cheese to the omelette, you can say that the day ahead is a success!

I'll tell you in detail how to make an omelet with zucchini, tomatoes and cheese, but if you don't want to add anything, just skip these steps.

Ingredients for omelet with zucchini in a frying pan
Zucchini	1 small (100-150 grams)
Eggs	3 pieces
Milk	1/2 cup
Tomato (optional)	1 large (100 grams)
Cheese (optional)	50-70 grams
Vegetable oil	1 tablespoon
Dill greens	several branches
Salt	taste
Ground black pepper	taste

Ingredients for omelet with zucchini in a frying pan

Zucchini

1 small (100-150 grams)

Eggs

3 pieces

Milk

1/2 cup

Tomato (optional)

1 large (100 grams)

Cheese (optional)

50-70 grams

Vegetable oil

1 tablespoon

Dill greens

several branches

Salt

taste

Ground black pepper

taste

Omelette with zucchini and tomatoes in a frying pan

Wash the zucchini, cut into cubes, and add a little pepper if desired.

Wash the tomatoes and cut into slices.

Grate the cheese on a fine grater.

Break the eggs one at a time into a small bowl, then pour into a large one. This precaution won't hurt. Although it is now rare to buy frankly rotten eggs, you may well get stale ones. Add milk. I indicated the volume as half a glass, but you can be more precise. Eggs can be of different sizes, and according to strict rules, this is how it is done: break the eggs in the middle, put the shells in a plate. Then measure the milk into shells.

In a frying pan (with a non-stick coating and a thick bottom or a proven cast iron one), heat the vegetable oil. Add the zucchini pieces and lightly fry them, stirring occasionally, for a few minutes.

Add the tomato slices and simmer for a few more minutes, reducing the heat slightly.

Meanwhile, beat eggs with milk. If you are preparing an omelette with zucchini and cheese, then you can barely add salt to the omelette mixture; the salt from the cheese will suffice. If you cook without cheese, add salt. It is not necessary to beat vigorously, just stir with a whisk until smooth.

Sprinkle the zucchini and tomatoes in the pan with grated cheese.

And immediately pour in the omelette mixture. Turn the heat down to low, cover the pan with a lid and cook for 5-7 minutes. Once the surface of the omelette has set, you can turn off the gas and let the dish cook under the lid for another 5 minutes.

There is no more ancient, simple, nutritious and tasty food in the world than fried eggs. Bright scrambled eggs with tomatoes and zucchini are an oil painting in the literal sense. The multicolored ingredients make an ordinary fried egg look like an intricate still life that just begs to be put into your mouth.

If you fry vegetables in butter, the dish will take on a new soft note. Anyone who has tried to do this at least once will not cook differently. You can cover the pan with a lid, but remember that in this case the yolk will lose its appetizing contrast with the white. To make the dish more attractive, it is better to lower the burner heat.

Ingredients

zucchini 1 pc.
tomatoes 3-4 pcs.
chicken eggs 4 pcs.
ground black pepper
vegetable oil
greenery

Preparation

1. Cut the zucchini into small cubes. If using mature vegetables, remove seeds and skins.

2. Wash small tomatoes. Remove the peel from them so that it is not felt in the finished dish. Make a cross-shaped cut on top of the tomatoes. Place in boiling water for 30 seconds. Remove the skin. Cut into small pieces.

3. Pour vegetable oil into the frying pan. Preheat over high heat. Dry the zucchini a little with a napkin to remove moisture and place it in hot oil. Fry, stirring with a spatula, until browned on all sides. Fry over high heat. This way, the pieces will fry quickly and remain intact.

4. Add tomatoes to the zucchini. Stir and fry in the same mode for 2-4 minutes. Afterwards, turn the heat to low. At this step, you can add bell peppers along with the tomatoes.

Another recipe for those who don’t like to stand at the stove for hours, but love to eat delicious food! Meet a new egg masterpiece.

For those who like to cook a variety of vegetable delicacies in a frying pan, this simple recipe will be a godsend. A tender, satisfying and at the same time light omelet with zucchini and tomatoes is perfect for a quick dinner or breakfast on a weekend. You don’t have to worry about the dangers of eggs; gentle cooking, a minimum of oil and the naturalness of the products are the guarantee that a tasty dish will not harm your health. At least this snack is much more harmless than dumplings or sausages.

Preparing Products and Tools

To implement this recipe, you will need a simple set of products, a cutting board for slicing, a knife, a bowl for beating eggs, and a whisk. It will take about 10 minutes to cook.

Prepare for two servings:

fresh zucchini – 50 g (small piece by eye);
one medium tomato;
two eggs;
a tablespoon of mayonnaise;
fresh or dried herbs;
salt and ground pepper to taste;
vegetable oil – 2 tablespoons.

Take tomatoes with thick skin, and take young zucchini, because they still have tender flesh with unripe seeds and thin skin. You can increase the number of chicken eggs.

Step-by-step preparation

How to cook an omelet with zucchini in a frying pan:

Grab a cutting board and start chopping your ingredients. Cut the vegetables into rings or half rings, about 0.5 cm thick.
Break the stated amount of chicken eggs into a bowl.
Add a tablespoon of any mayonnaise to the egg mixture.
Season the ingredients for the egg base with salt and pepper. You can also add your favorite spices or seasonings.
Take a regular fork or whisk, beat the egg white and yolk with mayonnaise until smooth.
Pour vegetable oil into the pan (sunflower oil is used in this recipe).
Warm it up.
Place the zucchini rings first. Season them with salt.
Fry on one side, turn over.
Place tomatoes on top of zucchini.
Immediately pour the prepared egg mixture over the vegetables. The eggs should be completely set. At the end of cooking, sprinkle the finished omelette with chopped fresh herbs, such as dill. Rinse and dry the greens first.

A tasty and satisfying omelet with zucchini and tomatoes is ready! Tomorrow, prepare or according to an unusual recipe from our chefs, who will cook especially for you.

Check out other recipes too. Everything we have is delicious, fast and simple!

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Another recipe for those who don’t like to stand at the stove for hours, but love to eat delicious food! Meet a new egg masterpiece.

Preparing Products and Tools

To implement this recipe, you will need a simple set of products, a cutting board for slicing, a knife, a bowl for beating eggs, and a whisk. It will take about 10 minutes to cook.

Frittatas are one of my favorite things to throw down because, really, anything you need to use can go into a frittata. It works great to make the eggs nice and fluffy. You may not be able to find sweet potato greens, but if you see them at your local farmers market, grab them. They are so soft and delicious - like spinach but with a milder flavor.

Buy some veggies and serve it for brunch, or better yet, breakfast for dinner! Add a little olive oil, then add the chopped herbs, zucchini, minced garlic and a few pinches of salt and pepper. Cook for a minute or so - until the greens are wilted and the zucchini begins to soften.

Set aside.
Apply to a stove-top 8- or 10-inch pan.

If you are using a pan larger than 10 inches, use 8 eggs instead.

Prepare for two servings:

fresh zucchini – 50 g (small piece by eye);
one medium tomato;
two eggs;
a tablespoon of mayonnaise;
fresh or dried herbs;
salt and ground pepper to taste;
vegetable oil – 2 tablespoons.

For a prettier frit, add all your vegetables in 2 layers. Add the first half as directed and then add the rest after the eggs are partially set in the oven. They are one of those great kitchen recipes that you can add to almost any leftover. Today's frittata is a simple mixture of zucchini, sweet corn kernels and spicy tomatoes, seasoned very simply with salt, pepper and cumin. The combination of sweet corn and tangy tomatoes adds so much vibrant flavor to the plant mixture that you really don't need much in the way of spice.

Take tomatoes with thick skin, and take young zucchini, because they still have tender flesh with unripe seeds and thin skin. You can increase the number of chicken eggs.

Step-by-step preparation

How to cook an omelet with zucchini in a frying pan:

Omelette with potatoes in a frying pan

If you don't have a grease-free skillet, you can first sauté the vegetables in a regular skillet and then transfer them to a baking dish before adding the cheese and egg mixture. This easy and flavorful Zucchini and Corn Frittata is just as good for a late night meal as it is a lazy breakfast or brunch.

Add the garlic, zucchini, tomatoes and corn kernels to the cast iron skillet along with the cumin, salt and some fresh cracked pepper. Cook vegetables over medium heat until tomatoes break down and most of the moisture has evaporated at the base of the pan. Once the vegetables are cooked and most of their juices have evaporated from the pan, sprinkle the Monterrey cheese on top. Pour the egg and milk mixture into the pan. Move the vegetables around a little with a fork or spoon to get the egg underneath them. Once baked, cut the fritta into six pieces and serve.

Make garlic and cubes of zucchini and tomatoes.
Meanwhile, preheat oven to 350 degrees.

Baking time may be slightly longer because the baked goods will not be preheated.

Grab a cutting board and start chopping your ingredients. Cut the vegetables into rings or half rings, about 0.5 cm thick.
Break the stated amount of chicken eggs into a bowl.
Add a tablespoon of any mayonnaise to the egg mixture.
Season the ingredients for the egg base with salt and pepper. You can also add your favorite spices or seasonings.
Take a regular fork or whisk, beat the egg white and yolk with mayonnaise until smooth.
Pour vegetable oil into the pan (sunflower oil is used in this recipe).
Warm it up.
Place the zucchini rings first. Season them with salt.
Fry on one side, turn over.
Place tomatoes on top of zucchini.
Immediately pour the prepared egg mixture over the vegetables. The eggs should be completely set. At the end of cooking, sprinkle the finished omelette with chopped fresh herbs, such as dill. Rinse and dry the greens first.

Zucchini and corn is one of my favorite combos, as is corn and tomato. One medium zucchini, 3 volumes of rum, 1 cup frozen corn kernels and two cloves of garlic. Mix garlic and zucchini cubes and tomato. The vegetables release a lot of liquid as they sauté, so you'll want to wait until this evaporates to prevent the frittata from forming on the bottom. While vegetables are roasting, preheat oven to 350 degrees. Try to use milk with 2% fat or more to keep the eggs moist and prevent a watery bottom in the frittata.

Omelet with zucchini: recipe for a slow cooker

Grocery list:

1 tbsp. l. flour;
garlic - 4 cloves;
small zucchini - 1 pc.;
three eggs.

How to cook an omelette with will be described below.

Step No. 1. Lay out the necessary products on the table. First, rinse the zucchini in running water, remove the peel, and cut the pulp into cubes.

Lazy Sunday Brunch Recipe, Cheese, Zucchini, Tomato, Corn and Onion Frittata

Sunday brunch and eggs have a long-standing relationship in our family. The main reason is that we all love eggs, another but equally important is that they are quick and easy to make. Hence, they are the perfect ingredient for a lazy Sunday brunch recipe.

Heat the olive oil in a heavy oven with a deep pan along with the minced garlic. One of the garlic is fried, add the onion, corn and zucchini and cover the cook for 5-7 minutes over medium heat. Remove the lid and cook over high heat until the liquid has dried, season with salt and oregano and turn off the heat. Now beat the eggs with the milk, salt, pepper and half the cheese until completely light and fluffy, about 5 minutes with an electric blender. Now pour this beaten egg over the cooked vegetables so that the eggs cover the base of the pan. Let it set for 2 minutes, then top with the remaining cheese and finally place the tomato slices on top. Then place the pan over low heat and cook until the eggs are cooked through the corners but still runny in the center. Let it rest for a few minutes, then cut into wedges and serve warm. We know what it's like when you browse a site with as many recipes as ours.

Step No. 2. Grease the multicooker bowl with oil (sunflower).

Step No. 3. Break the eggs into a bowl. Salt. Beat with a whisk.

Step No. 4. Mix chopped zucchini with flour. Place the resulting mass in a slow cooker. Fill with eggs. Start the “Baking” mode by setting the timer for 20 minutes.

Step No. 5. Sprinkle the finished omelet with zucchini with chopped garlic. Additionally, you can make a salad from tomato, cucumber, onion and herbs.

You find a brilliant recipe, want to make it again, but can't remember how you found it!

Serves: 1 Total time: 10 min.
Skill Level: Easy Peak Cost: Cheap as chips.

Head Chef Gordon Ramsay shows you how to serve the perfect vegetarian omelette.

Heat olive oil in a non-stick omelette stick with tip in tomatoes. Season with salt and pepper and cook over medium heat for 1-2 minutes until the tomatoes are soft but retain their shape. Give the pan a quick stir and shake to distribute the eggs and ensure even cooking. When they're almost set, take the pan off the heat. Insert the omelette, using a heat-resistant spatula to lift one edge and tip the pan slightly to make it easier to fold. Place on a warm plate and serve immediately.

Chop or quarter the cherry tomatoes and place in a bowl.
At the same time, lightly beat the eggs in a bowl.
Scatter the chopped herbs over the tomatoes, then pour in the beaten eggs.

Make a Gordon Ramsay omelette with our step-by-step instructions.

Ingredients:

50 g sweet pepper;
eggs - 3 pcs.;
medium bulb;
70 g cheese;
sausage - 1 pc.;
small zucchini;
3 tbsp. l. milk.

Preparation:

1. Grate the cheese on a coarse grater. Place on a plate and set aside.

2. Boil the eggs hard, cool and cut into cubes.

3. Peel the pepper, onion and zucchini and then chop it.

Coat a small, bland toasted pan lightly with olive oil. Add the onion, season with salt and bring the pan to medium heat. Cook onion, stirring occasionally, 3 to 4 minutes. Add the zucchini and lightly season with salt. Cook onion and zucchini, stirring occasionally, until zucchini is tender, 3 to 4 minutes.

Omelette with broccoli in a frying pan

Add beaten egg mixture. Using a small, heat-resistant rubber spatula, stir zucchini mixture into eggs. Don't worry about messing up the eggs, they will smooth out. Tilt the pan so that the raw egg mixture runs down the sides of the pan to create a wide, flat “scrambled egg.” Swirl the pan occasionally to loosen the Eggs from the bottom of the pan.

4. Cut the sausage into cubes.

5. Fry chopped onions in a frying pan using vegetable oil.

6. Add pieces of pepper and zucchini. Salt. Lightly fry. We also send pieces of sausage here. Mix the ingredients. Fry for 2-3 minutes. The filling is ready. Now we need to make an omelet.

7. In a separate cup, beat eggs with salt. Pour in milk. Beat again. To make the omelette fluffy, you need to try hard at this stage.

When the eggs are three-quarters of the way through, sprinkle the middle third of the omelet with grated colonita and most of the onion. Gently shake the pan to ensure the omelette is released from the pan. The omelette should be folded like a letter. For the wine: In a small bowl, whisk together the vinegar and mustard. One drop mixed, add the next drop - this shouldn't be an arm workout.

When the mixture starts to look smooth and velvety, the oil can be added a little faster. Continue this until the oil is added. When this is done it should look very smooth, shiny and uniform. Add garlic and season with salt. The taste of it, it must be good! Season again with salt if necessary.

9. Preheat the oven. We send the form with the content to it. Bake for 30-40 minutes at 180°C. Then you can treat your household to a tasty and aromatic dish.

To assemble the salad: Toss in the mezzoun, corn, tomatoes and onions. If necessary, prepare a vinaigrette with salt. The salad should be very neat, but not soggy. Dress the salad by bulking it up so the salad looks fluffy and healthy and topped with veggies. Using a veggie peeler, shave the top of the cheese.

When hunger strikes, why not try whipping up Amelia Freer's vegetarian frittata for the perfect hearty, healthy breakfast. Need some healthy food? Bring a small skillet over medium-high heat, add half a teaspoon of oil, then add the shallots, tomatoes, zucchini and asparagus. Stir constantly for 1 minute, add salt and pepper, add a splash of water if it starts to burn.

Recipe for omelet with zucchini and cheese

Food set (for 1 serving):

small zucchini;
30 g cheese;
medium tomato;
2 eggs;
spices;
1 tsp. sunflower oil.

Preparation:

1. Wash the tomato and zucchini with tap water. Cut into cubes.

2. Take a piece of hard cheese. Grind it (preferably into cubes).

Pour the beaten eggs over the vegetables, season, stir a little and lower the heat to low. Once the egg is almost set, place under the broiler to cook the top for 3 minutes. Cook 1-2 minutes longer or until slightly firm, turn off heat, let rest for 1 minute, then remove to plate.

Omelette with green beans

Double the ingredient if you want to make extra for breakfast or lunch the next day. For more useful tips, tricks and recipes from your head. Fast, easy, healthy, and they serve an alternative purpose. To use random production factors and ends in my refrigerator cutting drawer.

3. Break the eggs into a bowl. Add a little salt and spices. Beat it all with a fork until smooth.

For this I had fresh spinach and tomatoes and off they went. If you have onions, mushrooms, zucchini, leftover sweet potatoes, random chunks of cheese, toss it up. My family quickly worked on a brunch frattata in less time than it took to pick up coffee. They're also great for quick and easy meals during the week when you need something warm but have zero time or energy to do anything complicated.

Easy Spinach and Tomato Frittata

Or when you have a random vegetable hash. Yield: One 10-inch frit, serves 2 generously or 4 modestly. Fast, easy, healthy, and they serve an alternative purpose to using random production ratios and ends in my refrigerator cutting drawer. Throw in everything you have and chances are it will work. Make sure to keep a very close eye when frying so that the eggs don't overcook or burn.

Kid's Kitchen

Do you want to please your child with an unusual and tasty dish? We offer you an excellent option - an omelette with the addition of zucchini. You will find detailed instructions below.

Omelette with green peas

My family has made quick work of frattata as an easy weekend getaway, or made it for a quick and easy weeknight meal when you need something warm but have zero time or energy to make something complicated. Preheat the broiler to high using a rack located in the middle of the oven. In a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste, and stir; postpone. In an oven-safe skillet, such as an enameled cast iron skillet, add the spinach and heat over medium heat on the stovetop until the spinach wilts slightly, about 30 seconds. Sprinkle evenly over tomatoes and any additional produce or cheese, add eggs and cook over medium heat without stirring for about 5 minutes or until edges begin to set. Encourage center to set, place pan under broiler for 3 to 5 minutes or as needed. Shaving time depends on the type of pan, how the eggs are done on the stove, how hot your broilers are, the precise positioning of the oven, etc. be sure to keep a close eye on the eggs so they don't overcook or Remember that there is a carryover when cooking in cast iron. Pull the pan before you think you need to to prevent the eggs from overcooking as they cool in the pan before serving. Frittata is best served warm and fresh. All images and materials are protected by copyright.

Ingredients:

2 tsp. butter;
60 g zucchini;
½ glass of milk;
two eggs;
¼ tsp. salt.

Instructions

1. Let's start by processing the zucchini. We wash it in running water and peel it. We will need a small piece (60 g). This part of the zucchini needs to be coarsely chopped.

3. Break the eggs into a bowl. Pour in milk. Salt. Beat these ingredients well.

5. Pour the egg-milk mixture into the frying pan with the zucchini. Bring the omelette to readiness. Now you can serve it on the table and start tasting.