Most weekday mornings we have something of a static breakfast at my home: an omelette made with spinach.
Sometimes I’ll add a couple strips of chopped, cooked bacon, and half of an onion. I always season the eggs with fresh ground pepper and Celtic sea salt, but it’s nice to change the flavour for variety by adding a bit of oregano, basil, or a few shakes of hot sauce, like Tabasco. If I add cheese, I might use parmesan or a few slices of cheddar. I’ll garnish the plate with fresh fruit, like pineapple or a banana.
Scrambled eggs or an omelette are a fast, easy, and delicious breakfast. If you don’t have enough time to make something this easy to eat in the morning before work consider making my Perfect Green Protein Smoothie Recipe. Not only is this an easy meal to create, you can take it with you and enjoy it on your morning commute.
This past weekend on Saturday morning, for no other reason than there wasn’t any spinach in the fridge, I decided to use a zucchini as the vegetable for our breakfast omelette.
To enhance the overall flavour — zucchini can be bland — I browned chopped onion in butter and olive oil, and used turmeric, chilli powder, and finely-grated parmesan cheese for flavour. The result was so delicious I think it’s possibly the tastiest omelette I’ve ever made!
I would suggest using a high-quality, non-stick frying pan like the Green Earth Frying Pan by Ozeri. If you decide to cook this as a quiche instead, use a well-seasoned cast-iron pan or a Pyrex pie plate.
In fact, having now made this delicious omelette recipe twice, the next time I make it I’ll cook it as a quiche. Zucchini is a very moisture-rich vegetable, which may cause it to stick to the pan when frying in oil. However, if you are using a high-quality non-stick frying pan and cook at a medium temperature, you should have minimal sticking. I used my cast-iron pan and there was a bit of sticking and it made flipping the omelette a bit more challenging.
Zucchini & Parmesan Omelette
- 1/2 Medium Cooking Onion
- 1 Medium Zucchini
- 6 Large Organic free run eggs
- 1 tbsp Parmesan cheese grated
- 1/4 tsp Turmeric
- 1/4 tsp chili powder
- 2 tsp Butter
- 2 tsp Olive Oil
- Celtic Sea Salt to taste
- Fresh Ground Pepper to taste
Chop the onion and fry over medium heat in butter and olive oil in a large, non-stick frying pan, or cast-iron pan. Stir often to avoid burning.
Wash the zucchini and cut off the ends and any bad parts. Grate the zucchini.
When the onion starts to slightly brown add the grated zucchini.
Using a wooden spoon or a large spatula stir the zucchini and onion so that the the excess moisture evaporates. Cook for about 2-3 minutes.
Break the eggs into a bowl and beat thoroughly. Set aside.
It will look as if the the zucchini has reduced by half and it should also look visibly dryer. If the mixture is sticking badly you may need to add more oil.
Add the eggs to the pan. Cook as you would an omelette. Gently stir and scrape across the bottom of the pan to "lift" and fold the eggs on top of itself.
When the eggs become mostly solid sprinkle the parmesan cheese over the eggs and then fold half of the omelette over itself. Gently press on the omelette with the spatula to release any uncooked egg and moisture.
Cook for another 30 seconds and then flip the eggs, or cut in half first, and then flip each half. Cook for a final 20-30 seconds and serve.
As mentioned this omelette is a bit more challenging to cook because the zucchini brings more moisture to the pan, and it can cause everything to stick.
If you find it challenging to make a 'perfect' omelette make a scramble with this recipe instead, or put all of the ingredients in a cast-iron pan or a glass pie plate and cook in the oven as a Quiche for 20-30 minutes at 350°F (or until cooked all the way through).
Eat well and enjoy!