Zucchini Omelet for Two

Time to Cook: 
10 min
Time to Prepare: 
10 min
Number of Servings: 
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The stores are bursting with zucchini, and besides the usual cakes and muffins, what can you do with it? Try upping your breakfast game by adding it to an omelet! This recipe makes one large omelet that you can split and share with someone else. Don't forget to top it with some fresh summer tomatoes and basil so that you can savor those summer flavours.

It's really important to give your zucchini a good squeeze to get rid of any excess moisture before you use it, or your omelet might end up a little soggy. Don't skip this step!

Use up your extra garden zucchini in this omelet


1/2 medium sized zucchini, coarsely grated

4 large eggs

2 tbsp milk

1/2 cup shredded medium Cheddar cheese

3 leaves of fresh basil

1 fresh Roma tomato



1. Using your hands, squeeze the zucchini over your sink to get rid of any extra moisture. Set aside.

2. Give your non stick pan a good coating with non stick spray and turn the burner to medium high.

3. In a medium bowl, whisk together the eggs and milk. Set aside.

4. Saute the shredded zucchini in the pan for a few minutes, burning off all the excess moisture and softening it up a little. Pour over the eggs, making sure to cover the zucchini.

5. Cook the omelet slowly over medium low heat-moving the egg a little on the bottom and letting the runny eggs on top run underneath and cook.

6. Once the omelet is mostly set, sprinkle cheese down the middle and gently loosen the edges before folding in half. Continue cooking gently until the cheese is melted.

7. Cut the omelet in half and serve each half topped with chopped tomato and fresh basil.