The zucchini really sweetens the omelette. Great with a side of baked potatoes.
Have this omelette for brunch or lunch!
Thinly sliced zucchinis on top of the omelette with seasonings of dried thyme, salt and pepper.
This recipe makes 1 serving.
total time: 30 minutes
Ingredients:
1 zucchini
2 eggs
1 tsp dried thyme
1 tsp salt
1 tsp pepper
4-6 baby potatoes
2 tbsp olive oil
Method:
Preheat the oven at 200C.
Dice potatoes into chunks of 4 for each potato. Mix with 1 tablespoon of oil, 1/2 teaspoon of salt, pepper and dried thyme.
Bake the potatoes in the oven for 30 minutes, flipping halfway.
Slice a zucchini into thin slices and beat two eggs. In a pan under medium heat, heat 1 tablespoon of oil and fry zucchini slices for 3-5 minutes. Set aside
Back to the pan, pour in beaten eggs and let them sit for a minute. Place the cooked zucchini slices over the eggs making a layer of them. Sprinkle 1/2 teaspoon of salt, pepper and dried thyme. Leave the omelette to cook for 3-4 more minutes or until a spatula is able to lift the bottom of the omelette.
Flip the omelette the other way round so that the other side of gets cooked through.
Once the potatoes and baked and omelette is cooked through, plate them up!
Hope you enjoyed making this zucchini omelette if you did.
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