A zucchini and mushroom omelet invites you to savor the flavors of a nutritious breakfast that combines the earthy goodness of mushrooms with the freshness of zucchini. This omelet is a quick and wholesome way to start your day that packs in some healthy vegetables as well. Here’s how to whip up this delicious omelet.
Ingredients:
- 2 large eggs
- 1/2 a zucchini
- 1/2 cup of mushrooms
- 1/4 cup of onion
- 1/4 cup of shredded cheese (cheddar, mozzarella, or anything you fancy)
- 2 tablespoons fresh parsley
- Salt
- Black pepper
- 1 tablespoon olive oil or butter
Instructions:
- In a bowl, whisk the eggs until well beaten. Season with salt and pepper. Next, heat olive oil or butter in a non-stick skillet over medium heat. Add your onions and cook until softened. Then, add zucchini and mushrooms, cooking until they are tender and any excess moisture has evaporated.
- Pour the beaten eggs over the vegetables in the skillet. Allow the edges to set slightly. As the eggs begin to set, gently lift the edges with a spatula, allowing the uncooked eggs to flow underneath.
- Sprinkle shredded cheese and chopped parsley over half of the omelet.
- Once the eggs are mostly set but still slightly runny on top, fold the omelet in half using the spatula. Cook for an additional 1-2 minutes until the cheese melts, and the omelet is cooked to your liking. Slide the omelet onto a plate, garnish with extra parsley if desired, and serve hot.
