Zucchini Omelet

Zucchini Omelet for two is a perfect way to use up that last zucchini!

I made this zucchini omelet since I had a very small zucchini harvest from my garden this year, basically just a few small zucchini squash.

I beat some eggs and coconut milk together, added a little chese & onion, and got a very vegetarian-friendly breakfast dish.

The zucchini in the omelet reminded me a bit of shredded cooked potatoes and gave the omelet some interesting texture. I hope you enjoy it as much as I did.

INGREDIENTS

2 tablespoons butter, divided
2 cups grated fresh zucchini
1 tablespoon finely chopped white onion
6 large eggs
1/3 cup unsweetened coconut milk or heavy cream
Salt & freshly cracked pepper, to taste
1 ounce Parmesan cheese, grated

Optional:
Crushed red pepper flakes, to taste
Sliced scallions

DIRECTIONS

In a medium nonstick pan over low heat, add half the butter and let it melt.

Add the grated zucchini and chopped onion. Using a rubber spatula, gently combine the zucchini and onion and season with the salt & pepper to taste. Let cook until the onion is no longer crisp.

In a small bowl, beat the eggs with the coconut milk or heavy cream.

Add the remaining butter to the pan and let it melt.

Pour the egg mixture into the pan and gently stir the eggs into the vegetables with a rubber spatula.

Add the salt & pepper, half the red pepper flakes and scallions, if using, and stir them in, then sprinkle on the remaining cheese.

Reduce heat to low and cover the pan with a lid. Let the omelet cook a couple more minutes or until set.

Flip the omelet over onto itself, cut into two pieces, and place each piece on a plate and top with the remaining scallions, and serve. 

Makes 2 servings.

NOTES:

You can also halve the recipe and make each zucchini omelet separately.