If you want to prepare a simple, inexpensive dish, with few ingredients and that is also very tasty, you cannot miss this recipe for a zucchini and onion omelette that we propose this time in Guruwalik because it does everything.
Apart from being a light zucchini and onion omelette since you do not need anything more than vegetables, eggs, a pinch of salt and a dash of oil to make it and therefore, it contains few calories, it will surprise you because its flavor is exquisite. and it has nothing to envy to the famous zucchini, onion and potato omelette . Try it and you will see!
Ingredients to make zucchini and onion omelette:
- 2 small or 1 large zucchini
- 2 medium onions
- 8 Eggs
- 1 pinch of salt
- 1 jet of extra virgin olive oil
How to make zucchini and onion omelette:
Step NO 1
First of all, to prepare this light zucchini and onion omelette , we cut the onion into emincé or feathers because it takes longer to cook than the zucchini and we want it to become caramelized.
Step NO 2
To do this, we place a drizzle of oil in a hot pan and start to fry it. Sprinkle a little salt on top, in this way we speed up the onion cooking process.
Tip: Add more oil when necessary so that the onion does not burn.
Step NO 3
Meanwhile, we wash well and dice the zucchini . You can remove the skin if you want, but at home we like the green look in the zucchini and onion omelette.
Step NO 4
Once we see that the onion is starting to brown, add the zucchini cubes and fry it all together until well done. Let’s salt a little again.
Step NO 5
Once the vegetables are well done, we strain them to remove the excess oil but reserve it and then put a little bit in the pan where we are going to make the zucchini and light onion omelette .
Step NO 6
With this amount of ingredients we will get 2 zucchini and onion tortillas so what we are going to do is first beat 4 eggs to make one and then repeat the same operation to make the other. So we beat the 4 eggs, add half of the sauce that we have prepared and add salt if necessary.
Step NO 7
Next, we place a pan with a little of the oil that we have strained from the sauce over low heat and let it heat up well. Then we add the previous mixture and we begin to cook the vegetable omelette .
Step NO 8
When we notice that the bottom part has curdled, with the help of a flat plate we cover the pan and carefully turn it, keeping the plate underneath so that it turns over and the tortilla remains on it. Then we put the zucchini and light onion omelette back in the pan and continue cooking it so that it is done on the other side.
Tip: You can round the edges of the vegetable omelette a little in the pan with the help of a wooden spoon, pressing them down carefully.
Step NO 9
To finish, we turn the zucchini and onion omelette one last time to finish browning it on the first side and we can now serve it as an appetizer, starter or main dish, depending on what it is accompanied with. For example, I accompanied it with an open tomato with a little extra virgin olive oil, salt and oregano. Spectacular!
If you liked the Zucchini and onion omelette recipe , we suggest you enter our Tortilla Recipes category .