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Quickly made and incredibly delicious is this 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. You can find a detailed zucchini omelet recipe with the exact quantities and step-by-step instructions here at the bottom.
Ingredients make the taste
This recipe adds different flavors to the classic omelet.
Thanks to zucchini it tastes heavenly juicy. Cherry tomatoes give it a fruity touch. Basil makes the zucchini omelet especially aromatic. And grated cheese, which melts during cooking, rounds off its flavor.
By the way, you can experiment with different vegetables in the recipe, similar to my mini pizza recipe. For example, you can make the omelet with bell peppers. It also tastes delicious with mushrooms. Instead of cherry tomatoes, ordinary tomatoes will work. Cut them into small cubes.
Season as desired
You can season the zucchini omelet to your taste. In addition to nutmeg** and black pepper, paprika powder** is also suitable.
Instead of basil, you can also use other herbs for the recipe, similar to the herb and cheese blini or the herb bread. For example, take fresh parsley or spring onions, chop them finely and mix them with the egg mixture just like basil.
In addition, you can refine your zucchini omelet with garlic. Cut it into small pieces and fry it together with onion.
For breakfast or as main meal
The zucchini omelet with tomato and basil is ideal for breakfast, in addition to the American pancakes and Russian oladi.
For lunch or dinner you can serve it in the same way, in addition to the zucchini cottage cheese casserole, the baked zucchini or the rice casserole with zucchini. Serve with fresh whole wheat bread. A vegetable salad also goes perfectly with it.
Serve the omelet fresh directly after cooking, while it is still warm. Then it tastes best, just like the no yeast piroshki.
This zucchini omelet is
- juicy,
- fruity,
- tender,
- spicy,
- fluffy,
- very tasty,
- fresh,
- healthy,
- aromatic,
- vegetarian,
- with tomatoes, basil and cheese,
- easy and quick to make,
- ideal for breakfast or as a main course.
Quick zucchini omelet recipe
The zucchini omelet recipe you’ll find here at the end of the post in the recipe box is very simple and lightning fast. In about half an hour, you’ll have this delicious meal whipped up on the dining table.
First, prepare all the ingredients before you start cooking. Cut zucchini into cubes, chop onion finely and halve cherry tomatoes. In a mixing bowl, mix eggs, grated cheese, milk, basil and season with nutmeg, salt and black pepper.
Now you can heat a large frying pan with some vegetable oil and fry the onion until it is translucent. Then add the zucchini and fry it briefly.
Now add the egg mix to the vegetables, spread the cherry tomatoes on top and let the omelet fry for about 10 minutes with the lid on.
How to make zucchini omelet: tips and tricks
- You can flavor the zucchini omelet with any spices you like.
- In addition to basil, other herbs can be used.
Did you make the zucchini omelet with tomatoes and basil using this recipe? I’m looking forward to your result, your star rating and your comment here below on how it turned out and tasted.
Also try these zucchini recipes:
- Zucchini fritters crispy juicy – quick recipe with few ingredients
- Zucchini brownies – the moistest and chocolatiest in the world
- Zucchini risotto – easy vegan recipe
Zucchini omelet with tomatoes and basil
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.
If you are using Pinterest, you can pin the following picture:
