Ingredients
Scale
Ingredients (Serves 2)
- 4 large eggs
- 2 tablespoons whole milk or cream (optional, for creaminess)
- 1 medium zucchini, thinly sliced
- 1 tablespoon olive oil or unsalted butter
- 2 tablespoons fresh herbs, chopped (such as parsley, chives, basil, or dill)
- Salt and freshly ground black pepper, to taste
- Optional: 2 tablespoons grated Parmigiano-Reggiano or crumbled feta cheese
Instructions
Instructions
1. Sauté the Zucchini
- Heat olive oil or butter in a nonstick skillet over medium heat.
- Add the zucchini slices and sauté for 5-7 minutes, stirring occasionally, until tender and lightly golden. Season with a pinch of salt and pepper. Remove from the skillet and set aside.
2. Whisk the Eggs
- In a bowl, whisk together the eggs, milk or cream (if using), fresh herbs, salt, and pepper.
3. Cook the Omelet
- Heat a bit more olive oil or butter in the skillet over medium-low heat.
- Pour the egg mixture into the skillet, tilting the pan to spread the eggs evenly. Let cook for 1-2 minutes, or until the edges start to set.
4. Add the Zucchini
- Scatter the sautéed zucchini evenly over one half of the omelet. If using, sprinkle cheese over the zucchini.
5. Fold and Finish
- Gently fold the other half of the omelet over the zucchini and cheese.
- Continue cooking for 1-2 minutes, or until the omelet is fully set but still soft inside. Slide onto a plate.
6. Serve
- Garnish with additional herbs if desired and serve immediately. Pair with crusty bread or a light salad for a complete meal.
