Have time to try the whole variety of recipes with zucchini, until the season of these wonderful vegetables has come to an end. Today we share recipes for various zucchini omelets.
Omelette recipes with zucchini
Ingredients:
- olive oil - 50 ml;
- shallots - 2 pieces;
- garlic - 1 clove;
- asparagus - 2 bunches;
- zucchini - 1 piece;
- lemon - 1 piece;
- eggs - 7-8 pieces;
- grated cheese - 50 g;
- salt, pepper - to taste.
Preparation
We warm up a little olive oil in a frying pan and fry the chopped shallots until soft. To the soft onions, add crushed garlic cloves and continue cooking for another minute. Using a special knife for cleaning vegetables, cut asparagus and zucchini with thin ribbons. We put the tape in a frying pan to the onion and let it sit for a couple of minutes. In the meantime, beat eggs with salt, pepper and lemon zest. Pour the egg mixture into a frying pan and fry for 2-3 minutes. After, sprinkle the omelet with cheese and put the pan under the grill until the top of the omelet does not grasp properly.
Omelette with zucchini and cheese is always served with a slice of white bread and a portion of fresh salad.
Omelette with zucchini in a steamer for children
Ingredients:
- young spinach - 200 g;
- olive oil - 3 tbsp. spoons;
- potatoes - 1 pc .;
- zucchini - 1 piece;
- eggs - 5-6 pieces;
- salt pepper.
Preparation
Young spinach is covered with boiling water, and we squeeze out excess moisture. Cut the potatoes with the finest plates using a knife to cut vegetables. Thin potato plates must be ready to pair. Zucchini can also be cut into thin plates or grated on a large grater, without forgetting to squeeze out excess moisture.
Whisk eggs with salt and pepper. The bottom of the form, in which you are going to prepare an omelet, lubricate with oil and lay out on it layers of potatoes and zucchini. Pour the omelet and put the spinach. We put the shape with the omelet into the container of the steamer. Omelette with zucchini in the steamer is cooked for about 30 minutes, and in the multivark - 30-35 minutes, using the "Steam cooking" mode. This dish will taste like children, as well as adults.
Omelette with chicken and courgette
Ingredients:
- eggs - 4 pieces;
- sour cream - 1 tbsp. a spoon;
- salt, pepper - to taste;
- vegetable oil - 1 tbsp. a spoon;
- zucchini - 150 g;
- smoked chicken - 80 g.
Preparation
Whisk eggs with salt, pepper and sour cream until smooth. Zucchini rubbed on a large grater, salted and squeezed excess moisture. Smoked chicken is broken down into fibers or cut into cubes.
In a frying pan, we warm up the vegetable oil and pour out the omelet mass. Next immediately lay out zucchini and chicken. Fold the omelet in half and fry until golden brown on both sides. We serve omelet, watering it with ketchup or soy sauce.
Omelette with zucchini and tomatoes
Ingredients:
- eggs - 6 pcs .;
- green onions - 1 feather;
- bacon - 2 slices;
- zucchini - 1 piece;
- self-rising flour - 2 tbsp. spoons;
- milk - 2 tbsp. spoons;
- salt, pepper - to taste;
- grated hard cheese - 1/3 of a century;
- tomatoes - 3 pieces;
- parsley.
Preparation
Oven warm up to 175 degrees. Form for baking, approximately 16x26 cm in size, is covered with baking paper and lubricated with oil.
Eggs beat up with salt and pepper, after which add flour, chopped green onions, milk and sliced greens. Again, everything is thoroughly mixed so that no lumps remain. Pour the egg mixture on the prepared baking sheet, from the top we lay out slices of tomatoes, bacon and zucchini. Put the omelet into a preheated oven for 20-25 minutes. Almost at the end of cooking, sprinkle the omelet with cheese and leave it to melt or brown under the grill.
Serving an omelette with ham and tomatoes is possible both hot and cold.