Omelette with tomatoes, zucchini and cheese in the oven. Omelette with zucchini and tomatoes in a frying pan Omelette with zucchini and tomatoes

Summer is the season of experimentation and today we offer another zucchini recipe.
Scrambled eggs with zucchini and tomatoes is a derivative of the simplest, fastest and most common dish, which even small, novice housewives can successfully prepare, fried eggs and various additives. Additional ingredients may be completely different. And vegetables, and meat, and sausages, as well as cheese, mushrooms and seafood. Moreover, different countries and regions have their own characteristics. For example, the British are unlikely to have breakfast without scrambled eggs and bacon, but in Spain they prefer it with seafood. The famous shakshuka recipe from Israeli cuisine, and of course, French egg omelettes. And of course, one cannot fail to mention modern, (that is, forgotten) recipes for scrambled eggs. Orsini, poached, cocotte, fritta - this is an incomplete list of fried eggs that exist in the world.

I propose a recipe that is not complicated, but with the addition of the most successful, in my opinion, vegetable in combination with eggs - tomato, as well as equally healthy, juicy and quick-to-cook zucchini. Moreover, it will be, as we say, a fried egg, in which the yolk should remain intact. But in English, it sounds like “sun from above.”

Taste Info Second: zucchini and eggplant / Egg dishes

Ingredients

• chicken egg – 3 pcs.;
• tomato – 1 pc.;
• zucchini – 0.5 pcs.;
• sunflower oil – 20 ml;
• salt - to taste;
• parsley – 3 g.

How to cook scrambled eggs with tomato and zucchini

Wash the zucchini and cut into circles. We don’t peel the young ones because their skin is thin and the seeds are not yet formed. This zucchini weighs 300-350 grams and has a length of 12-15 cm. Peel the old zucchini and remove the seeds, cut into rings or half rings. Sprinkle the zucchini rounds with salt and let stand for 10 minutes. Then dry the resulting juice so that it does not crackle in the oil in the frying pan.


Heat the frying pan well, pour in sunflower oil (I use refined oil), however, you can fry with olive, corn or any other oil. Place zucchini circles.

Fry the zucchini on both sides. A light golden crust should form.


Wash the tomato, cut into segments and add to the zucchini.
Advice. If you want to get a more satisfying male version of scrambled eggs, then add sausage or boiled sausages at this stage.

Wash the eggs and crack them directly into the frying pan. Add salt to taste.


You need to fry over medium heat until fully cooked. This will take very little time - 4-5 minutes. You can cover the pan with scrambled eggs with a lid, then they will cook faster, but the yolks will become faded and they will no longer have that beauty.


Sprinkle the finished scrambled eggs with chopped parsley or dill and serve hot with a wide variety of sauces to suit your taste and, of course, fresh, aromatic bread.

It turned out to be an excellent option for breakfast, which few people will refuse.

We prepared fried eggs, but you can prepare an omelet in the same way. Just beat 3 eggs with 50 ml of milk and pour the resulting mixture over our zucchini and tomatoes. Fry with the lid closed over medium heat.

Delicate, light, dietary and healthy breakfast - zucchini omelette. Add tomatoes, herbs or cheese and you will get the best recipe!

A very tender and fluffy omelette for breakfast or dinner. Healthy and low-calorie zucchini fits perfectly here!

• 5 eggs
• 250 ml milk
• 400 g zucchini
• a piece of cheese (for sprinkling the finished omelette, optional)
• 1-2 tbsp. l. vegetable oil for frying
• 1 tsp. provencal herbs
• salt to taste

I cook the omelette in a non-stick frying pan with a minimum of oil, always with a lid on, so that it is well baked and does not have an overly fried crust. For fluffiness, firstly, the volume of milk and eggs should be equal, and, secondly, I beat it in a shaker. The most delicious, of course, zucchini are young, without seeds and with a delicate skin that does not need to be peeled.

Grate the washed zucchini on a coarse grater.

Heat 1 tbsp over medium heat. l. vegetable oil. Add zucchini. After 1-2 minutes, the zucchini will reduce by half in volume and release juice. Let the excess liquid evaporate for about 5 minutes, stirring occasionally. We simmer the zucchini, but do not fry it. At the end of cooking, you can add a second spoon of oil.

In the meantime, prepare the omelette mixture: shake eggs, milk, herbes de Provence vigorously in a shaker or 0.7 liter jar with a well-closed lid.

Pour the mixture of milk and eggs over the zucchini. Cover with a lid and reduce heat to low.

Thus, it will take 12-15 minutes for the omelette to rise well and stew.

Place the omelette on plates and sprinkle with grated cheese. I add salt to the already prepared dish. Bon appetit!

Recipe 2: Omelette with zucchini and tomatoes

• Chicken egg - 6 pcs.
• Zucchini - 1 pc.
• Tomato - 3 pcs.
• Milk - ¾ tbsp.
• Salt - to taste
• Butter - 20 g
• Olive oil - 1 tbsp. l.

Grate the zucchini on a coarse grater and, adding a pinch of salt, mix and leave for 10 minutes to release the juice.

At this time, beat the eggs with milk and a pinch of salt.

Beat until foamy for 4-5 minutes.

Heat a frying pan well and melt a piece of butter. Add olive oil there. When it warms up well, reduce the heat to low. (IMPORTANT!!! Reduce the flame as little as possible).

Add the squeezed zucchini to the eggs and mix.

Place the tomatoes cut into slices in a frying pan.

Carefully pour the eggs and zucchini on top. Cover with a lid and leave for 20 minutes. Do not open the lid, otherwise the omelet will settle.

Turn off the stove and leave the omelet covered for another 5-7 minutes.

Place on a plate and sprinkle with your favorite herbs. I have dill. Bon appetit.

Recipe 3, simple: omelet with cheese and zucchini

This recipe is very easy to prepare. The dish is equally loved by both adults and children. The omelette will be quite nutritious, so it is ideal for breakfast.

• Zucchini – ½ pc.
• Green peas – 50 g.
• Chicken eggs – 3 pcs.
• Milk – 50 ml.
• Coarsely grated cheese – 2 tbsp.
• Spices - to taste.

Cut the zucchini into small cubes.

Break the eggs into a deep plate, add milk and season to taste (ground black pepper, fenugreek and thyme are used in the photo).

Mix. Do not beat!

Fry the zucchini until golden brown, lightly salt it.

Add peas.

Pour in the egg mixture.

Sprinkle with grated cheese.

Cook over low heat under a transparent lid until cooked through - about 10 minutes.

The omelette is ready!

Recipe 4: omelet with zucchini in the oven (with photo)

• 1 small young zucchini
• 3 large chicken eggs
• 200-300 ml. milk
• salt, pepper to taste
• oil for greasing (preferably butter or ghee)

The first step is to prepare the omelette filling. To do this, beat milk with eggs and salt. You can also add any spices and herbs there if you like. I added ground black pepper. Set it aside and start filling with zucchini.

Rinse the zucchini, cut off the tails and grate it on a coarse grater. Place the grated zucchini in a greased baking dish, add salt and then fill with the prepared omelette filling. If you grate the zucchini in advance, it will simply soften, give off juice, and the omelette may not work.

Place the omelette in a preheated oven at 180 degrees. In my oven this dish takes 20 minutes to cook, but yours may cook faster or a little longer - ovens are different.

Bon appetit!

Recipe 5: omelet with zucchini in a slow cooker

If you want to prepare a delicious breakfast or dinner, I suggest making an omelette in the Redmond slow cooker with tender sauced zucchini. This dish is quite light, simple, and very tasty; It cooks incredibly quickly and is eaten at lightning speed. Available all year round, as zucchini can always be frozen, or bought fresh. If you are freezing your own zucchini, cut the vegetables into slices. Then they will be easy to use for preparing any dishes. So, I present to your attention a wonderful recipe for an omelet in a slow cooker.

• small young zucchini – 2 pcs.
• eggs – 5 pcs.
• salt - to taste
• sour cream – 2 tbsp. l.
• vegetable oil – 40-50 g.

This omelet could be made with raw zucchini. But I preferred to pre-fry them until golden brown. The result pleased me. I'll tell you how I did it. I cut the zucchini into slices. I took small fruits. They are both tastier and more tender. And the circles are neater. I salted the zucchini.

Pour vegetable oil into the multicooker bowl. Placed zucchini slices in one layer. Turned on the “frying” mode for 15 minutes. But this does not mean that you need to fry for the entire 15 minutes. During this time, I fried three servings of zucchini. Fry until browned. By the way, I didn’t dip it in flour at all.

Turned it over and fried the other side. Then I laid the finished zucchini on a paper napkin. Excess fat has been absorbed.

Now the next stage of preparing an omelet in the Redmond multicooker. I place the fried zucchini in several layers in a bowl. The bigger, the better. It is important that there is oil at the bottom of the bowl.

I beat the eggs with sour cream with a fork. By the way, I took sour cream because there was no milk. If you substitute milk, you get about ¾ multi-cup. I liked it with sour cream, because the omelette turned out especially tasty and fluffy. Pour the egg and sour cream mixture over the zucchini. This multicooker model (Redmond 4502) has a “multi-cook” function, where it is possible to manually set the temperature and cooking time. I chose this same “multi-cook” program, then set the temperature to 120 degrees and the cooking time to 15 minutes. I close the lid and wait for the cooking to finish.

The omelette in the Redmond slow cooker with zucchini is ready. It is easily removed from the bowl. The result was a lush, tender, tasty dish for two or three people.

Serve the omelette hot, sprinkled with chopped herbs.

Recipe 6, step by step: omelette with steamed zucchini

This recipe makes an omelette with zucchini very airy. As always, a kitchen assistant comes to my aid in preparing an omelette - a multicooker.

• Zucchini - 1 piece (small)
• Eggs - 2 pcs.
• Milk - 2-3 tbsp (optional)
• Salt and pepper - to taste

Three zucchini on a fine grater. Add eggs to it and mix well with a fork.

Add salt and pepper to your taste. Place the omelette mixture in a bowl and place it in the steamer container of the multicooker.

First, pour about 1 liter into the multicooker bowl. water. Set the STEAM COOKING mode and time for 20-25 minutes. This will be quite enough. After the signal sounds that the omelet is ready, open the lid and see such a beautiful picture. This is how our omelette rose.

We decorate the top of the omelet with fresh herbs and serve it to your family for breakfast, lunch or a light dinner. In addition, you can offer fresh vegetables to this zucchini omelette.

Recipe 7: omelet with zucchini in a frying pan

• zucchini, ½ pieces
• egg, 2 pieces
• cheese, 30 grams
• meat, 30 grams
• green onions, 1 sprig.
• parsley, 2 sprigs.
• dill, 2 sprigs
• salt, to taste
• milk, to taste

I cut the zucchini into small cubes, peeling it, since the peel was not perfect, it is better not to peel it if the appearance is not satisfactory. Finely chop the meat, fry everything in a frying pan with a drop of vegetable oil until lightly browned, stirring.

Break the eggs into a bowl, pour in the milk - I always add it by eye, you need about 50-100 ml for 2 eggs, or to taste, add some salt and beat with a fork, pour into the pan, stir.

Finely chop the greens, sprinkle on the already set omelette, sprinkle with finely grated cheese, cover with a lid, turn the heat to minimum and wait for 7-10 minutes until the omelette has set completely and rises slightly.

This is what a finished omelette looks like. A great dish to start the day, one of my favorite breakfasts.

Bon Appetit everyone!

Recipe 8: Zucchini omelette with cheese and herbs

• sour cream - 1-2 tablespoons;
• salt - to taste;
• sunflower oil - 2-3 tablespoons;
• ground black pepper - to taste;
• greens - to taste;
• hard cheese - 50 grams;
• chicken eggs - 4 pcs;
• zucchini - 2 pcs

Wash the zucchini thoroughly. While the zucchini is fresh and young, you don’t have to peel the skin - it’s still soft and delicate in taste. Grind the zucchini on a coarse grater.

Add eggs to chopped zucchini.

And mix thoroughly. Then add 1-2 tablespoons of sour cream.

Sour cream can be replaced with cream, kefir, sour milk, and even mayonnaise. All these ingredients produce equally delicious results. But even if you don’t have any of them lost in your refrigerator, you can make an omelette this way - it will work out anyway. I still like to use sour cream.

Mix. And add greens.

Pour oil into the frying pan and wait until it heats up.

Our “omelet” is almost ready. All that remains is to put it in the frying pan.

After the omelette is placed in the pan, sprinkle with grated cheese

and be sure to cover it with a lid. Place on low heat. And we forget about the omelette for 15-20 minutes. More often I cook in a cast iron frying pan - my omelette does not burn in it.

Once you open the lid, you will understand whether the omelette is ready or not. As a last resort, you can “gouge out” a piece)

And now our omelet is ready. It can be served with sour cream and herbs. You can put smoked sausages, pieces of meat, mushrooms in it... Everything to your taste! Or serve with a side dish (pasta, potatoes, rice).

Recipe 9: Zucchini omelette with garlic (step by step)

The omelette according to this recipe turns out fluffy, tender and airy. Crispy zucchini in the middle and fragrant garlic make it a delicious dish.

Perfect for breakfast, afternoon snack or light dinner. Serve with fresh vegetable salad. Just lick your fingers!

• young zucchini 1 piece medium size
• young garlic 5 teeth.
• raw chicken egg 4 pcs
• milk or water 200 ml
• salt and pepper to taste
• ground nutmeg to taste
• pepper mixture to taste
• 2 fresh dill = 2 sprigs for decoration
• 4 lettuce leaves for decoration

Wash the zucchini, dry it, cut into thin rings. Peel the garlic, cut into thin slices. Reserve 1 chopped clove for serving.

Heat 1 tbsp in a frying pan. l. vegetable oil. Add the zucchini and garlic and quickly fry over low heat until the zucchini is slightly soft.

Beat the eggs with a fork. Add milk, salt and spices, beat lightly again.

Pour the egg mixture into the pan with the zucchini, cover and fry over low heat for 3-5 minutes.

When the omelette has set on top, turn off the heat, cover the frying pan with a lid with a towel or blanket and keep it like that for a couple more minutes. This way the eggs on top will be ready.

Place lettuce leaves on a serving plate. Place a serving of omelette on top, sprinkle with chopped dill and garlic. Bon appetit!

Recipe 10: tender diet omelette with zucchini

Zucchini is very healthy: it contains not only proteins and carbohydrates, but also vitamin C, carotene, pectins, B vitamins, as well as potassium, magnesium, iron and calcium salts. Due to their low fiber content, they are widely used in dietary nutrition because they have low calorie content (20 kcal).

• egg – 3-4 pcs.
• zucchini – 250-300 g.
• bunch of greenery
• salt and pepper to taste
• small piece of butter

We clean the zucchini from the skin and seeds, using three straws.

Place the grated zucchini in a heated and greased frying pan and fry over low heat, stirring occasionally, until soft.

Wash and finely chop the greens. Beat the eggs with salt and pepper and add the herbs, mix well.

, http://poleznogotovim.ru

All recipes are carefully selected by the culinary club of the website website

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

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.

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:

1. Grab a cutting board and start chopping your ingredients. Cut the vegetables into rings or half rings, about 0.5 cm thick.
2. Break the stated amount of chicken eggs into a bowl.
3. Add a tablespoon of any mayonnaise to the egg mixture.
4. Season the ingredients for the egg base with salt and pepper. You can also add your favorite spices or seasonings.
5. Take a regular fork or whisk, beat the egg white and yolk with mayonnaise until smooth.
6. Pour vegetable oil into the pan (sunflower oil is used in this recipe).
7. Warm it up.
8. Place the zucchini rings first. Season them with salt.
9. Fry on one side, turn over.
10. Place tomatoes on top of zucchini.
11. 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!

Step-by-step recipes for preparing a delicious omelet with zucchini in a frying pan, steamed and in the oven: omelette options with tomatoes, cheese, chicken

2018-07-07 Oleg Mikhailov

Grade
recipe

6990

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

7 gr.

Carbohydrates

3 gr.

99 kcal.

Option 1: Omelette with zucchini in a frying pan - classic recipe

The dish is really uncritical of the “age” of the vegetables, and it’s not surprising - the recipe is taken from a collection for catering in the fifties of the last century. The dishes presented in such literature met two important requirements: they were healthy and prepared from simple ingredients. However, one more point is worth recognizing: in addition to being simple and healthy, the dishes were also remarkably tasty.

Ingredients:

• five selected raw eggs;
• 250 ml glass of three percent milk;
• a slice of “Russian” cheese;
• two tablespoons of butter;
• salt;
• half a spoonful of a mixture of herbs;
• four hundred grams of zucchini pulp.

Step-by-step recipe for a classic omelet with zucchini

It is not for nothing that the mass of zucchini is indicated in the recipe only in the form of pulp. If you have small young fruits, it is not necessary to peel them and remove the seeds, but if the zucchini season is coming to an end and only large specimens are available, you will have to do a little work.

Cut off all the greenish skin, then loosen the squash lengthwise into pieces. Using the edge of a knife, remove the seeds, weigh out the required amount of pulp, and grate it with a coarse grater.

A frying pan equipped with a non-stick coating is suitable for preparing a fluffy omelette. Warm it up slightly, then pour in a spoonful of oil, let it heat up a little and add the grated zucchini. Keep the heat moderate for about five minutes, stirring occasionally, evaporate the excess liquid. Don't let the zucchini brown!

By the time the mass in the pan is slightly dry, pour a second spoon of oil into it. In a deep bowl, mix milk with raw eggs, add spices there. Using a metal whisk, stir the mixture thoroughly, pour it over the zucchini in the frying pan and cover tightly with a lid.

Immediately reduce the heat to low; the omelette will be ready in about twelve minutes. Remove the lid, grate cheese on top and cover again. Wait a couple of minutes, add salt and divide into portions.

Option 2: Quick recipe for vegetable omelet with zucchini (in the oven)

In many vegetable omelettes, the juices from the vegetables are removed to avoid excess moisture in the dish. If you like this recipe, you can try any other without removing all the healthy vegetable juice. The secret is simple: grate the zucchini, having already prepared everything else, and add some salt just before mixing with the eggs or adding it to the pan.

Ingredients:

• medium-sized, juicy zucchini;
• one and a half glasses of high-fat milk;
• salt and freshly ground pepper;
• a slice of 82 percent butter;
• three choice eggs.

How to quickly cook a vegetable omelet with zucchini

Place the eggs in a deep bowl with the milk, add salt, season with any spices to taste, or simply add pepper. If you wish, you can chop a tablespoon of parsley or dill. Using a whisk or mixer at low speed, thoroughly beat the filling.

Rinse the zucchini, cut off the ends on both sides, and grate coarsely along with the peel. Rub a baking dish with oil and place the grated zucchini in it. Lightly salt it on top, then pour the prepared omelette mixture over it.

Oven heating is standard, no higher than 180 degrees, place the pan with the omelette on the middle shelf, cook it for twenty minutes. Towards the end of this time, it is worth keeping an eye on the surface through the window so that the omelette does not overcook.

Option 3: Delicious omelet with zucchini and tomatoes

Despite the short description and modest list of ingredients, the treat will turn out great if you manage to fry the tomatoes enough. It is very difficult to describe how to do this correctly; it is easier to explain how they should turn out in the finished dish.

The bottom layer of the omelet should be fried, and the tomatoes should be caught at the moment when they are already brown, but have not yet begun to burn. In practice, this requires mastery of the stove and utensils, but believe me, the result is worth it.

Ingredients:

• selected category eggs - six pieces;
• an incomplete glass of three percent milk;
• a spoonful of olive oil and a slice of butter;
• fine salt;
• spoon of chopped greens.

How to cook

It is convenient to prepare ingredients for an omelet in two identical small bowls. Grate the washed zucchini along with the peel into one of them. Add literally a pinch of salt, stir and set aside for about ten minutes.

Release the eggs into a second bowl, pour milk into them, and add a little salt. Beat the omelette mixture until a light foam forms. Place a slice of oil in a well-heated massive frying pan and add olive oil.

As soon as the fat is warm enough, lower the temperature to minimum. Mix the egg mass with the zucchini, after squeezing out the excess juice from the shavings. We quickly dissolve the tomatoes into circles and place them in heated oil, pour the omelette mixture on top of them and level them, cover with a lid.

Please note that heating should be as minimal as possible! We keep the omelet covered for up to twenty minutes, without opening it under any circumstances. After turning off the stove, keep the omelette still under the lid for another five minutes. Place the slightly cooled dish into plates and sprinkle with chopped herbs.

Option 4: Omelette with zucchini and cheese

The spicy mixture must be additionally ground in a porcelain mortar. If you wish, you can make the omelette spicy by sprinkling with finely chopped pickled hot pepper pulp.

Ingredients:

• half a small zucchini;
• three chicken eggs;
• fifty milliliters of milk;
• two tablespoons of coarsely grated “Russian” cheese;
• a pinch of pepper and the same amount of aromatic herbs;
• half a glass of green peas.

Step by step recipe

Dissolve the thoroughly washed zucchini into small cubes. Pour milk into a deep plate and add eggs to it. Add salt and spices here, mix the mass, but do not beat it.

Fry the zucchini in fairly hot oil until golden brown, add the peas to it and quickly pour in the egg mixture. Immediately sprinkle the omelette with grated cheese and keep the heat to a minimum.

To make it easier to observe the omelette, cover the pan with a transparent lid and keep the dish under it until done.

Option 5: Steam omelet with zucchini

The cooking method does not mean that the dish will turn out lean and unattractive. Of course, it’s not easy for an omelet to compete with golden-brown, butter-fried treats, but its taste is in no way inferior to its brothers. The tender mass of a steamed omelette is just as fluffy as that cooked in the oven.

Ingredients:

• three tablespoons of pasteurized milk;
• a pinch of pepper and fine salt;
• two raw eggs;
• one small zucchini.

How to cook

Drop the eggs into the bowl one at a time and make sure they are fresh. Grate the zucchini with fine shavings into a bowl, pour the eggs into it and mix thoroughly. Lightly add salt and pepper.

Wash the bowl and put the omelette mixture back into it, then place it in the middle of the steam container of the multicooker. Pour about a liter of boiling water into the bowl, select the steam mode, lasting twenty-five minutes.

Cover the lid tightly. Decorate the finished omelette with herbs; you can add any sauces if desired. If the dish is not prepared for a diet, then tomato ketchup and any thick mayonnaise will do.

Option 6: Zucchini omelet recipe for cooking in a frying pan

The portion is relatively small, but if you re-read the products for a larger number of guests, take note of this suggestion. If the meat weighs more than three hundred grams, add a medium onion to the food. Cut it into checkers and sauté until brown, then fry the chopped chicken separately in the same oil. Fry the zucchini separately and mix with the meat and onions in the frying pan before pouring the egg mixture.

Ingredients:

• half a medium-sized juicy zucchini;
• cheese - thirty grams;
• eighty grams of white boiled chicken;
• a pair of green onions;
• eggs, large - two pieces;
• a handful of chopped mixed greens;
• salt;
• half a glass of milk (3%).

Step by step recipe

Thinly cut the peel from the zucchini, dissolve the pulp into long strips, then chop crosswise into centimeter cubes. Cut the boiled cold chicken into slices of approximately the same size. Add no more than a spoonful of oil to the heated frying pan and brown the crushed food in it, without frying too much.

Drop the eggs one at a time into an enamel bowl, pour in up to half a glass of milk. Sprinkle with a pinch of salt and simply beat with a fork, pour into the pan. Wash the greens and finely chop them, sprinkle them over the already set omelette, then grate the cheese with a fine grater directly over the frying pan.

Cover the omelette with a lid, turn the heat to minimum, and wait up to ten minutes. If you are preparing an omelette using this recipe for the first time, you can quickly check the condition of the dish after just seven minutes. Subsequently, it is better not to do this; the omelette will rise more magnificently.