The zucchini omelette with onion is a simple and tasty second course, a summer dish to be prepared instead of the classic zucchini omelette, ideal for lunch and dinner: it is excellent to be enjoyed both hot and cold even for a picnic. You can also enjoy it in a sandwich or serve it simply accompanied by a mixed salad. To prepare it, simply fry the onion in a pan in hot oil, add the vegetable broth, courgettes, herbs and beaten eggs. The end result will be a tall, golden omelette ready to be enjoyed. But here’s how to prepare it.
Ready in: 30 minutes
FOR 4 PEOPLE
ZUCCHINI 500 grams • 17 kcal
EGGS 4 • 15 kcal
ONION 2 • 21 kcal
VEGETABLE STOCK 300 ml • 43 kcal
GRATED PARMESAN 2 tablespoons • 21 kcal
SALT UP as required • 21 kcal
GROUND BLACK PEPPER as required
OREGANO as required
EXTRA VIRGIN OLIVE OIL as needed • 29 kcal
The calories refer to 100 grams of the product
% Daily Value*
Total Fat 7.3g 9%, Saturated Fat 4.6g 23%, Cholesterol 9mg 3%, Sodium 1210mg 53%, Total Carbohydrate 30.9g 11%, Dietary Fiber 7.9g 28%, Total Sugars 16.8g, Protein 25.5g, Vitamin D 0mcg 0%, Calcium 217mg 17%, Iron 3mg 14%, Potassium 1686mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to make onion zucchini omelette
Prepare the vegetable broth and set it aside. Wash the courgettes, trim them (1) and cut them into small pieces. Cut the onions in half (2) and cut them into squares. Fry them in a pan with extra virgin olive oil for a couple of minutes. Gradually add the broth with a pinch of salt and oregano and cook over medium heat with the lid on for a few minutes (3).
Add the courgettes (4), cook, for another 10 minutes, adding more broth or water if the bottom dries up. Beat the eggs in a bowl with salt, pepper and grated Parmesan (5). Pour the beaten eggs into the pan and simmer with the lid on for 5 minutes. As soon as it is golden brown, cook it on the other side and continue cooking. Your zucchini omelette with onion is ready to be served (6).
For the preparation you can use the white onion or the Tropea onion, you can also replace the vegetable broth with water. Those who prefer, then, can enrich the zucchini omelette with onion with chopped soft cheese or bacon, to make it richer and tastier.
If you want to make a light version, prepare the zucchini omelette with onion in the oven: cut the onions into slices or cubes. Cut the courgettes and cook them in a pan with extra virgin olive oil, salt and pepper. As soon as they are ready, let them cool. Beat the eggs with salt, pepper and Parmesan. Add onions and courgettes and mix. Pour the mixture into a baking tray lined with parchment paper and cook at 180 ° C for about 20 minutes.
Also try the zucchini and potato omelette, a hearty and tasty second course that will also appeal to children.
You can keep the zucchini omelette with onion in the refrigerator for 2 days in an airtight container.
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