Prepare yourself for a delicious surprise with the simplicity of a Zucchini Omelette. This mouthwatering dish is perfect year-round, but if you can get your hands on freshly picked zucchini straight from the garden or the vibrant produce of a local farmer's market, its elevated to a whole new level of deliciousness.
This is a Spanish-style omelette, called Tortilla de Calabacin, which is more like a frittata than a French-style zucchini omelette. The difference is that it's cooked entirely on the stovetop where a frittata is typically baked in the oven.
If you enjoy this zucchini omelette recipe, you might like to try my Oven Baked Zucchini Fritters , Homemade Egg Bites, or Spring Vegetable Frittata.
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Why We Love This Recipe
- Easy to make: This zucchini omelette is ideal for a quick and easy meal. It doesn't require any complicated techniques and is made with simple ingredients.
- Perfect for any meal: This is a high protein omelette that is a healthy option for breakfast, brunch, lunch, or dinner.
- Family-friendly: This zucchini omelette can be enjoyed by people of all ages, including picky eaters.
- Customizable: Like most omelettes and frittatas, this recipe can be customized according to personal preferences or ingredients you have on hand. Add various ingredients such as mushrooms, bell peppers, spinach, or bacon to create different flavor combinations.
- Great for meal prep - This zucchini omelette can be enjoyed cold or reheated, making it a convenient option for a busy lifestyle.
If you love Spanish food you might want to try my recipe for a Mixed Paella.
What You Need to Make a Zucchini Omelette
- Zucchini - Any size of zucchini will work for this omelette. Keep in mind that the smaller ones have a sweeter taste.
- Onion - Sweet or white onion is preferred but you can also use Spanish or yellow onion. Red onion can also be used but it may alter the colour of the finished dish.
- Oil - I use olive oil for this recipe but any neutral oil, such as avocado or canola, can be used.
Please refer to the recipe card below for a full list of ingredients and quantities.
Variations
Switch up the flavour of this omelette by adding different ingredients. You want a total of approximately 4 cups of prepared vegetables for 6 eggs. Don't be afraid to play around with the quantity of eggs depending how dry or moist you like your frittata.
Replace some of the zucchini with corn kernals, sliced mushrooms, grated carrots or add chopped spinach, grated cheese or bacon. Make this omelette your own!
This zucchini omelette makes a perfect side dish for things like these BBQ Grilled Chicken Thighs, Spanish Chicken and Chorizo, or Spice Rubbed Grilled Salmon.
How to Make a Zucchini Omelette
- Step 1 - Heat oil in a non-stick skillet and gently fry the onions for about 5 minutes. Add zucchini and continue cooking for another 3 minutes until zucchini is softened.
- Step 2 - Whisk the eggs, salt and pepper together in a large bowl.
- Step 3 - Add the cooked vegetables (no need to let them cool). Stir everything together well.
- Step 4 - Heat 1 to 2 teaspoons of oil in an 8-inch non-stick skillet and add the entire mixture to the pan. Spread evenly and lower the heat to medium-low. Cook without stirring, for 5 minutes or until the bottom is browned and the omelette is starting to set.
- Step 5 and 6 - Remove from heat and set a large plate over top of the pan. Over the sink, flip the omelette onto the plate. Now the cooked side is facing up on the plate. Wipe the pan clean and heat 2 more teaspoons of oil over medium heat.
- Step 7 - Carefully slide the zucchini omelette back into the pan, cooked side up.
- Step 8 - Using a wooden spoon or spatula, push the edges to round them slightly. Reduce heat to medium-low. Continue cooking the omelette for another 3 to 4 minutes or until the underside is browned and the center feels firm to the touch. Remove from heat and flip or slide onto a clean plate. Let sit for at least 15 minutes before serving.
Expert Tips
- If you are uncomfortable flipping your zucchini omelette to cook the other side you can broil the top in the top third of the oven. Keep an eye on it so it doesn't burn. Flip it out onto a plate to serve.
- No matter what combination of vegetables you use I highly encourage always adding the onion for flavour and sweetness.
- Adjust the temperature as needed. If your omelette is browning too fast, lower the heat. Not fast enough? Turn it up. A zucchini omelette requires you to keep a close eye on it for best results.
- I encourage you to play around with this recipe and adjust the amount of egg to your liking. Different vegetables may need more or less egg to reach the proper consistency. However, no matter how much egg is used it will always be delicious!
You can also turn them into on-the-go bites by following my Baked Egg Bites recipe and using cooked zucchini and onions for the fillings.
Recipe FAQs
Most vegetables release water while cooking so it is recommended to cook them before adding to an omelette or frittata. This prevents it from becoming watery.
When making a frittata or omelette it's best to season before cooking. This way the salt will be mixed evenly throughout the eggs.
An Italian frittata is baked in the oven while a Spanish omelette is cooked entirely on the stovetop and flipped half way through to cook the second side.
Yes you absolutely can! If you are intimidated with flipping the omelette you can bake it in a 350 degree F. oven for approximately 15 minutes or until eggs are set.
More Recipes Using Zucchini
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Want to say thank you?📖 Recipe
Spanish Zucchini Omelette
Ingredients
- 3 - 4 medium zucchini, approximately 800g / 28 oz
- 1 large white or sweet onion
- 6 large eggs
- 1 teaspoon salt, plus more for sprinkling
- ¼ teaspoon black pepper, fresh ground
- 2 tbsp + 4 tsp olive oil
Instructions
- Thinly slice zucchini and onion using a mandoline or knife.
- In a large bowl, whisk together eggs, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.
- In a large skillet, heat 2 tablespoon olive oil over medium heat.
- Add onions and saute, stirring occasionally, for about 5 minutes or until soft and translucent.
- Add zucchini to pan. Sprinkle with a bit of salt (¼ tsp) and stir. Continue cooking, stirring occasionally for another 3 or 4 minutes or until zucchini is soft but not falling apart.
- Remove from heat and add to seasoned eggs. Stir well.
- In an 10 inch, non-stick, frying pan heat 2 teaspoon olive oil over medium-high heat.
- Add zucchini and egg mixture to pan and spread everything around evenly.
- Lower heat to medium to medium-low. Let cook, without stirring, for approximately 4-5 minutes, adjusting heat if starting to brown too much.
- Once egg is starting to set evenly, but not fully cooked, remove from heat. Place a large plate on top of frying pan, it should be bigger than the pan. Over the sink, flip the pan, inverting the omelette onto the plate, cooked side up.
- Wipe the pan clean and heat another 2 teaspoon olive oil over medium heat.
- Slide the omelette back into the pan, cooked side up. Using a rubber spatula, round the edges by pushing down all around the edges. Reduce heat to medium low.
- Continue cooking for another 3-4 minutes, watching that it doesn't brown too much and adjusting heat accordingly. The omelette should feel firm to the touch or you can slice into the middle to check for doneness.
- Remove from heat and flip or slide onto a clean plate. Choose the best looking side to be presented. Let rest for at least 15 minutes before serving.
- Spanish omelette, or Tortilla de Calabacin, is best served slightly warm or at room temperature and after is has rested.
Notes
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- Storage: This zucchini omelet will last 5 days, covered, in the refrigerator.
- Reheat in the microwave or in a 350 degrees F oven for approximately 10 minutes. Or remove from fridge one hour before serving and enjoy at room temperature.
- If you are uncomfortable flipping the omelette to cook the other side you can broil the top in the top third of the oven. Keep an eye on it so it doesn't burn. Flip it out onto a plate to serve.
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- No matter what combination of vegetables you use I highly encourage always adding the onion for flavour and sweetness.
-
- Adjust the temperature as needed. If it's browning too fast, lower the heat. Not fast enough? Turn it up. This dish requires you to keep an eye on it for best results.
-
- I encourage you to play around with this recipe and adjust the amount of egg to your liking. Different vegetables may need more or less egg to reach the proper consistency. However, no matter how much egg is used it will always be delicious!
Debbie says
Really enjoyed this. I only had 1 zucchini, so as you suggested, I made the recipe my own and added mushrooms and sweet yellow pepper. I only used 5 eggs and added a few tbsp of Greek yogurt to up the protein and volume. I added a few halved grape tomatoes to the top before flipping and then added a bit of grated parmesan to the top. Will definitely make again. May add some cottage cheese to the egg mixture next time.
Andrea says
I couldn't love this comment more! I love all the additions - basically turning it into a frittata (which it kind of is anyway). Thanks so much for your comment and I'm so happy you enjoyed it!
Heather says
Hey Andrea. If I make ahead for a cottage what are your reheat suggestions?
Andrea says
Great question! If you have access to a microwave that's the easiest option. Otherwise, you can reheat in a 350 degrees F oven for approximately 10 minutes or until warm. It's also great served at room temperature so you can just pull it out of the fridge about an hour before serving. I will be adding this to the recipe notes. Thanks for bringing it up!
Audrey M says
I’ve made this about 4 times now: the flip is definitely the most challenging part. I’ve come to the conclusion the plates I use are not big enough(?). Thinking about using a pizza pan next time! Nonetheless it’s a great summer dish ! Thanks Andrea.
Andrea says
I'm so happy you are enjoying the tortilla! I just made 2 myself! The flip can be challenging especially if your plate isn't large enough. A pizza tray sounds like a great idea!
Barbara Barraclough says
This was such a great recipe. I was a little intimidated about flipping the omelette from the pan to the plate and back again, but it worked perfectly. We had it for dinner with a salad and a side of broccoli! Love all of your recipes Andrea!
Andrea says
Sounds like a perfect dinner for a hot summer day! So happy you nailed the flip!
Isabella Devine says
Andrea, this is my favourite breakfast recipe….especially on the weekend !!
Thank you!
Isabella
Kim says
This recipe looks great. Could it also be used for dinner on the Livy method? With a tossed green salad?
Andrea says
Hi Kim!
Yes it's also great for dinner with some leafy greens 😀
Isabella says
This is one of my favourites and I make it every weekend for my weekday breakfast meals…thank you Andrea for these delicious recipes that truly make you feel satisfied!
Wilma says
Hi Andrea, Thank you for another fantastic recipe. I made this Yesterday using your method of flipping onto a plate and then sliding it in. Turned out awesome! Who knew that with so little ingredients that it was so delicious. (Also I upped all the ingredients)
p.s. Is this high enough proteins for breakfast on Livy Method? Or are the veg over riding the protein?
Andrea says
Yes it would be great for breakfast! So happy you enjoyed it.
Audrey Mah says
Awesome recipe and easy too. Added some cheese to egg mixture... result was the omelette sticking to the pan and not flipping very well. Still tasted great though!
Andrea says
Yes that would do it! Next time try grating some cheese on top of the finished product. Happy you enjoyed it!