Zucchini omelet with tomatoes and basil
Quickly made and incredibly delicious is the vegetarian omelet with zucchini, tomatoes, cheese and basil. It tastes juicy, fruity and spicy at the same time. You can enjoy it both for breakfast and dinner. With this recipe you can make the zucchini omelet at home.
Servings 2
Equipment
- large frying pan
Ingredients
- 4 eggs
- 250 g zucchini
- 70 g cherry tomatoes
- 60 g grated cheese
- 50 ml milk
- 1 onion
- 15 fresh basil leaves
- 1 pinch of nutmeg** or to taste
- salt to taste
- black pepper to taste
- vegetable oil for frying
to serve
- fresh basil leaves
Instructions
- Cut zucchini into cubes.
- Cut cherry tomatoes in half.
- Peel onion and chop finely.
- In a mixing bowl, whisk eggs together with grated cheese, milk, basil leaves, nutmeg, salt and black pepper.
- Put some vegetable oil in a large frying pan and fry the onion in it over high heat, stirring until translucent.
- Switch the heat to medium, add the diced zucchini to the onions and fry them, stirring, for about 5 minutes.
- Switch the stove to the lowest heat and spread the egg mix over the zucchini.
- Briskly spread the cherry tomato halves on top of the egg mix and place a lid on the pan.
- Let the omelet set over low heat for about 8 - 10 minutes. Take off the lid from time to time and feel the surface with a finger. If it no longer sticks to your finger, it is done.
- Remove the zucchini omelet from the heat and serve immediately with fresh basil leaves.
Notes
- You can flavor the zucchini omelet with any spices you like.
- In addition to basil, other herbs can be used.
- Note the detailed tips and tricks for making the zucchini omelet at the top of the post.