French toast, eggs, pancakes? They’re all good for breakfast and have their mmm-mmm moments. BUT my new favorite is a zucchini omelet. It’s easy and fast and makes a very large fluffy omelet – enough to feed two, maybe three, depending on how large you make your servings.
Zucchini and Onion Omelet
2 small or 1 medium zucchini, washed and diced
1/2 cup chopped onion
4 eggs beaten
dash curry powder (okay… I use 3 dashes…)
dash marjoram (and 3 dashes for this one, too. 😉 )
salt and pepper to taste
olive oil for sautéing
Parmesan cheese (optional – Daughter loves it, I don’t think it’s necessary)
Heat olive oil in medium fry pan until hot but not smoking. Add diced zucchini and chopped onion.
Sauté over low flame for 7-8 minutes or until vegetables are softened and just starting to brown, stirring occasionally.
Allow zucchini mixture to cool for about five minutes, then sprinkle with curry powder and marjoram. Mix well. Blend into beaten eggs along with salt and pepper (and 2 tbsp. grated Parmesan if using).
Heat an additional drop of olive oil – just enough to coat bottom of pan – using medium heat. Then pour egg mixture in pan being careful to evenly distribute zucchini. Cook for one minute, gently lifting sides to let uncooked egg flow to the bottom.
When edges are set but center is still soft, reduce heat slightly and allow to cook uncovered for 3 minutes.
Loosen omelet from pan, then slide omelet onto a large plate. Invert pan over omelet, then carefully invert plate and pan toether to transfer omelet back to pan, cooked side up.
Cook until underside is set – about one minute. Then slide omelet onto plate, quarter and serve with toast. Yum. 🙂
I hope you enjoy this as much as we do… and just so you know, it’s easier when someone, anyone, helps you with the cleaning… like my Fidget…