🥚 Zucchini and Cheese Omelette

Light, fluffy, and full of flavor – your new go-to for a quick, nourishing meal.

This zucchini omelette proves that simple ingredients can create something truly delicious. Tender zucchini, melted cheese, and fluffy organic eggs come together in one pan to make a dish perfect for breakfast, brunch, or even a light dinner. It’s quick, protein-rich, and naturally gluten-free.

🛠 Kitchen Tools

• Non-stick frying pan

• Mixing bowl

• Spatula

• Knife and cutting board

• Lid for the pan

🧾 IngredientsServes 2

• Zucchini: 1 medium (diced)

• Hard cheese (e.g., manchego, cheddar, or parmesan): 15 g / ½ oz (grated or finely chopped)

• Organic eggs: 4 large

• Olive oil: for cooking

• Salt and spices to taste (try black pepper, oregano, or a pinch of chili flakes)

👨‍🍳 Instructions

• Dice the zucchini into small, even pieces.

• Heat a non-stick frying pan over medium heat. Add a drizzle of olive oil and the zucchini. Cook for 5–7 minutes, stirring occasionally, until tender and slightly browned. Season with salt and your favorite spices.

• Sprinkle the cheese over the cooked zucchini and let it melt slightly.

• In a separate bowl, beat the eggs until smooth. Pour them evenly over the zucchini and cheese mixture in the pan.

• Reduce the heat to medium-low, cover, and cook for 2–3 minutes until the edges are set and the center is nearly cooked.

• Carefully flip the omelette with a spatula (or slide onto a plate, flip, and return to the pan). Cook uncovered for another 1–2 minutes until golden on the other side.

• Slide onto a plate, cut into wedges, and serve hot with a salad or toast.

🌿 Why it works

• Ready in under 15 minutes

• Great for using extra zucchini

• High in protein and low in carbs

• Easily customizable with different cheeses or vegetables

💡 Optional Add-ins

• Fresh herbs like parsley or basil

• Sautéed onions or mushrooms

• A touch of lemon zest for brightness