Vegetable omelettes
Zucchini omelette with red pepper
A simple vegetable omelette with eggs, peeled zucchini and red bell pepper, cooked in a frying pan without flipping.
- Cuisine
- International cuisine
- Meal type
- Breakfast
- Servings
- 2 servings
- Difficulty
- Easy
- Prep
- 10 min
- Cooking
- 20 min
- Total
- 30 min
Recipe
This zucchini and red pepper omelette works for breakfast, lunch or a light dinner. The vegetables cook on their own first so the zucchini can lose its excess moisture before the seasoned eggs go into the pan.
A large frying pan keeps the omelette thin, so it cooks uncovered and does not need to be flipped.
Practical cooking
Ingredients
2 servings
Ingredients
- 6 pc eggs
- 1 pc zucchini (medium and peeled)
- 1 pc red bell pepper
- 1 tbsp rapeseed oil (approximately)
- ¼ tsp salt (divided into two equal parts)
- 1 pinch ground black pepper
Nutrition per serving
- Energy
- 308 kcal1289 kJ
- Fat
- 21.7 g
- Saturated fat
- 5.3 g
- Carbohydrates
- 7.6 g
- Sugars
- 5.4 g
- Fibre
- 2.2 g
- Protein
- 20.6 g
- Salt
- 1.3 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 30 min
- 1
Preparation
Cut the zucchini and pepper
Peel the zucchini and cut it into rounds; halve any larger rounds if useful. Wash the red bell pepper and cut it into smaller pieces.
Season the eggs
Whisk the eggs with half the salt and a pinch of ground black pepper. Do not add milk, water or cream.
- 2
Cook the vegetables
Heat the pan
Heat approximately 1 tablespoon of rapeseed oil in a large frying pan over medium heat.
Sauté the vegetables
Add the zucchini and red bell pepper, then season them with the remaining half of the salt. Cook uncovered over medium heat for approximately 7–10 minutes. Continue until the released juices have evaporated and the vegetables are beginning to brown lightly in places.
- 3
Finish the omelette
Add the eggs and cook
Pour the seasoned eggs over the cooked vegetables. Cook the omelette uncovered over medium heat for approximately 10 minutes, until the egg is set through the centre. Do not flip the thin omelette in the large pan.
Refine
Tips and variations
A pale-green pepper variation
You can replace the red pepper with a pale-green pepper, or use half of each. Do not substantially increase the total amount of pepper, or it may overpower the zucchini.
If you use a smaller pan
A smaller pan will make the omelette thicker than the original version. Use lower heat and, if needed, turn it carefully or cover the pan briefly so the centre sets without burning the bottom.
After cooking
Storage and serving
Serving
Divide the omelette into two servings and serve as soon as it is cooked.
Knowledge graph