Authentic home cooking from Mexico, with US measurements. 
Zucchini and Egg Omelette
When your diet calls for eggs with vegetables and you’re out of ideas, it’s time to get creative. I can’t eat potatoes, so I decided to make an omelette with zucchini instead, and it turned out delicious.
Zucchini and Egg Omelette
When your diet calls for eggs with vegetables and you’re out of ideas, it’s time to get creative. I can’t eat potatoes, so I decided to make an omelette with zucchini instead, and it turned out delicious.
Open in Cookpad AppSteps
- 1
Prepare the ingredients. Slice the zucchini very thin. Heat the olive oil in a nonstick skillet over medium heat.
- 2
Sauté the onion until it becomes translucent. Add the zucchini slices, making sure they are separated, and cover the skillet. Cook for about 3 minutes until they soften slightly. Gently stir and cook for 2 more minutes.
- 3
Beat the eggs with the milk, salt, and pepper. Spread the zucchini evenly in the skillet and carefully pour the beaten eggs over them. Reduce the heat to low and cover the skillet.
- 4
Let the omelette cook until it reaches your desired doneness. When the top looks set, use a plate to flip the omelette and brown the other side. Serve garnished with a little crushed dried oregano, if you like.
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