If you remember my post about zucchini chips, you remember I’m not a huge fan of zucchini. When I was on my quest to find zucchini recipes, I realized I liked it in quiche. Zucchini chips and zucchini in eggs. At least I have two options when preparing zucchini. This recipe that I threw together the other night is half omelette, half frittata.
- 5 eggs
- 1 c zucchini, diced
- 1 c onion, diced
- 1/2 tsp Celtic sea salt, divided
- 1/4 tsp ground pepper + 1/8 tsp
- 1/2 tsp garlic powder
- 1 tbsp rice milk
- 1 medium tomato
- fresh mozzarella, sliced
In a bowl, mix the zucchini and onions with 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. Add to a 12-inch pan and saute over medium heat. I did not use any oil for this recipe because I was using a ceramic pan. Use a little organic, free-range butter if you need something to grease the pan. While the vegetables are cooking, whisk the eggs and add in the remaining salt, pepper, and garlic powder. Add rice milk. Whisk until thoroughly mixed. When zucchini and onions are translucent, add in egg mixture and stir in pan to distribute the vegetables. Let sit and cook. After about 7 minutes, flip the omelette. You will need two spatulas for this because of the size. Once flipped, add sliced mozzarella to the top and place the sliced tomato on top of the mozzarella. Omelette is done when egg is cooked evenly and mozzarella is melted. If you want to get the roasted tomato look from the picture, cut individual pieces and flip again to char the tomato or use the frittata version below.
If you don’t want to deal with the flipping, you can turn this omelette into a frittata. Cook this recipe in an oven-safe skillet. When the omelette is ready to flip, instead of flipping, put mozzarella and tomato on top and put under the broiler for a couple of minutes.
I served with a side of tomato soup.
Just because there is egg in it does not mean you can’t have this for dinner. It’s another quick and easy option for a busy night.
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