Zucchini Omelette
Zucchini Omelette Recipe
If you’re looking for a breakfast that is wholesome and nourishing for busy days this Zucchini Omelette is perfect (well, in the UK we call it a courgette, but Zucchini makes it sound a little more enticing). The reduced-fat cream cheese is a great way to add a lighter taste of indulgence to this vegetarian omelette but still sets you up with a healthy breakfast.
Zucchini Omelette
Ingredients
- ½ medium zucchini / courgette
- 1 tbsp reduced fat cream cheese
- 1 tbsp fresh parsley
- 2 tbsp fresh chives
- 2 slices of sourdough
- 2 large eggs
- salt
- pepper
- fresh Pesto optional
- 1 tbsp olive oil or cooking oil spray
Instructions
- Grate the courgette / zucchini and squeeze out any excess moisture using a paper towel. Chop the parsley and chives.
- Heat a small amount of olive oil or cooking spray in a non-stick pan / skillet over medium heat. Add the grated zucchini (courgette) to the skillet and cook until tender and lightly golden, about 3-4 minutes. Season with a pinch of salt and pepper. Remove from the pan / skillet and set aside.
- Whisk the eggs in a small bowl with a pinch of salt and pepper. Stir in the cooked zucchini (courgette), chopped parsley, and chives. Wipe the pan clean and heat a little more olive oil or cooking spray over medium heat.
- Preheat the grill to 180C or 360F. Pour the egg mixture into the pan. Turn the gas to low heat. Let it cook undisturbed for about 1-2 minutes until the edges start to set. Gently run the rubber spatula around the edge of the pan so the egg mixture doesn’t stick , allowing any uncooked egg to flow underneath to cook.
- Once the omelette is mostly set but still slightly runny on top, dollop the reduced-fat cream cheese on one half of the omelette. Finishing cooking the omelette under the grill for 1-2 minutes till the egg has cooked and the cheese has melted. Carefully fold the omelette in half over the cream cheese.
- While the omelette is cooking, toast the slices of sourdough bread until golden and crispy. Slide the omelette onto a plate and serve with the toasted sourdough on the side. Optionally, garnish with extra chives or parsley, and a drizzle of pesto!
Notes
Nutrition Per Serving
Ingredient Swaps
Reduced Fat Cream Cheese: Swap for low fat grated mozzarella cheese.
Sourdough Bread: Whole-grain or gluten-free bread can be used based on preference or dietary needs.
Chives and Parsley: Fresh basil or dill can provide a unique herbal note.
Cottage Cheese: Low fat cottage cheese can add a protein boost to the omelette.
Serving Suggestions
A crisp rocket (arugula) or baby spinach salad with lemon and olive oil for a fresh contrast.
Roasted cherry tomatoes or avocado slices for extra flavour and nutrients.
Sautéed mushrooms or red onions are great additions to have as a veggie filling or as a side of the omelette.
Please remember to double check all ingredients before cooking or consuming including the ingredients list labelled on packages if you have certain allergies or intolerances.
Did you make this recipe? Tag your creations @strengthkitchenrecipes on Instagram or @strengthkitchen on TikTok!
