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Zucchini Omelette

5 from 45 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This zucchini omelette is the most delicious high-protein breakfast recipe to use your garden zucchinis.

Plus, it’s full of feta and Parmesan for a cheesy omelette packed with 22 grams of proteins per serving.

An omelette filled with grated zucchini and cheese.

I have a passion for egg breakfast recipes. They are filling, easy to make, and low carb as well to fill you up with no guilt.

How To Make Zucchini Omelette

Zucchini are eggs are made to be together, and when I don’t make a crustless zucchini pie, I love a quick zucchini omelet recipe.

Ingredients

To make this omelette with zucchinis you need.

Ingredients Zucchini Omelette in small ramekins and bowls with labels.

  • Grated Zucchinis – Keep the skin on for an extra boost of fiber. Grate with a hand grater and squeeze in your hand to discard any zucchini water that tends to soften the omelet. Discard the juice.
  • Large Eggs
  • Egg White – Optional, but adding an egg white to the omelette boosts the protein content.
  • Feta Cheese – Feel free to use goat feta, sheep feta, or cow feta cheese. Note that low-fat cheese is working well if you want less fat and fewer calories.
  • Shredded Parmesan, Mozzarella, or cheddar. Any hard shredded cheese melts and tastes great with zucchini.
  • Garlic Powder – optional
  • Salt
  • Black Pepper
  • Paprika – to serve, optional
  • Garlic
  • Chili Flakes
  • Olive Oil
  • Butter or ghee or more olive oil

Preparation

Step-by-step instructions on how to prepare the Zucchini for Omelette.
  1. Cutting Zucchini: Cut the end of the zucchini with a sharp kitchen knife. You don’t need to peel them as it keeps all the vitamins.
  2. Grating Zucchini: I like to use a large grater to grate the unpeeled zucchini because it adds more texture to the omelette filling. However, you can dice the zucchini into tiny cubes if you don’t have a grater.
  3. Squeeze the Zucchini
  4. Measure the Veggies
Step-by-step instructions on Cooking the Zucchini Omelette
  1. Heating Zucchini: In a large nonstick skillet, add olive oil, and when hot, add crushed garlic and grated zucchinis. Cook, stir for 1 or 2 minutes until the zucchini soften. Set aside on a plate, cover with foil to keep the omelette filling warm.
  2. Beating Egg Mixture: In a large bowl, whisk the eggs, egg whites, chili flakes, garlic powder, salt, and pepper. Set aside.
  3. Preparing The Pan: Meanwhile, rub the skillet with absorbent paper to remove any oil left from the zucchini.
  4. Cooking The Omelette: Return to medium heat, add olive oil and butter, and melt over medium-high heat. Add the beaten egg mixture and tilt the pan to spread the eggs all over the skillet’s surface.
    Cook until the sides are dry and the center of the omelette starts to dry out.
    On one half of the omelette, add the cooked grated zucchini. Top up with crumbled feta cheese and shredded Parmesan.
    Close the omelette in half and cook it until the cheese has melted.
A zucchini omelette filled with feta and Parmesan on a black plate decorated with baby spinach and tomatoes.

Serving

Serve the omelette with a dust of paprika, fresh herbs, and a spinach tomato salad on the side. Other great side dishes to an omelette with zucchini are:

Allergy Swaps

Below are some ingredient swap ideas if you need.

  • Dairy-Free – You can use dairy-free feta and dairy-free hard cheese in this recipe. You can also make the recipe cheese-free and add a pinch of nutritional yeast to the beaten egg to add a dairy-free cheesy flavor to the recipe. Swap butter for more olive oil.
  • Gluten-Free – This omelette is naturally free from gluten.
  • Garlic – You can skip the garlic, or use two tablespoons of finely chopped onion or shallot instead.
An omelette filled with grated zucchini and cheese.

Frequently Asked Questions

Below are my answers to your common questions about this zucchini omelette recipe.

What is the best add-on for an omelette?

The best add-ons in omelette are ham, cheese, bacon, or stir-fried vegetables like spinach, mushrooms, zucchini, or tomatoes.

Do you add water ro milk to omelettes?

You don’t have to add water or milk to an omelette. Adding milk makes omelettes very fluffy, loose, and less firm, so skip that option if you like a firm omelette. Instead, try adding an egg white to boost protein.

More Zucchini Recipes

Here are some more zucchini recipe inspiration for you to try.

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a zucchini omelette filled with feta and Parmesan

Zucchini Omelette

This zucchini omelette is the most delicious high-protein breakfast recipe to use your garden zucchini. Plus, it's packed with feta and Parmesan for a cheesy omelette packed with 22 grams of proteins per serving.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Yield: 1 omelette
Serving Size: 1 omelette
5 from 45 votes

Ingredients

  • 2 large Eggs beaten
  • 1 large Egg White optional, to increase proteins
  • 2 teaspoons Olive Oil
  • 1 teaspoon Butter
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Salt divided
  • teaspoon Ground Pepper

Zucchini Filling

  • 1 teaspoon Olive Oil
  • 1 Garlic Clove crushed
  • 1 cup Grated Zucchini skin on, trimmed, squeezed
  • teaspoon Salt
  • 1 tablespoon Grated Parmesan freshly grated
  • 1 tablespoon Feta crumbled
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • Crack and beat the eggs and egg white, if used, in a small bowl. If desired, season with salt, pepper, garlic powder, and chili flakes. Set aside in the fridge while cooking any vegetables to fill in.

Cook Zucchini

  • Grate the zucchini with their skin on and squeeze them in your hand to discard the zucchini water.
  • Heat a non-stick skillet over medium heat and warm some olive oil. When hot, add the grated zucchini, crushed garlic, a pinch of salt and pepper.
  • Keep cooking until the zucchini softens. Take off the skillet and set it aside on a plate. Cover with a piece of foil to keep warm.

Cook eggs

  • Add olive oil, warm, and spread it evenly into the pan, tilting the pan in a rotating motion.
  • Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
  • When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
  • Once the middle of the omelette starts to set, add the cooked grated zucchini on one half of the omelette and top with feta and Parmesan.
  • Fold the omelette in half, reduce to low heat, and keep cooking until the cheese is melted.
  • Gently slide on a plate and adjust seasoning, adding more salt, pepper, fresh parsley, or a pinch of chili flakes to taste.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 omelette
Yield: 1 omelette
Serving: 1omeletteCalories: 396.9kcal (20%)Carbohydrates: 7.8g (3%)Fiber: 1.4g (6%)Net Carbs: 6.4gProtein: 22g (44%)Fat: 31.1g (48%)Saturated Fat: 10.5g (66%)Polyunsaturated Fat: 3.6gMonounsaturated Fat: 14.6gTrans Fat: 0.2gCholesterol: 402.2mg (134%)Sodium: 1393.4mg (61%)Potassium: 561mg (16%)Sugar: 3.8g (4%)Vitamin A: 1029.6IU (21%)Vitamin B12: 1.3µg (22%)Vitamin C: 23.1mg (28%)Vitamin D: 2.1µg (14%)Calcium: 215.2mg (22%)Iron: 2.5mg (14%)Magnesium: 44.8mg (11%)Zinc: 2.5mg (17%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    12 Thoughts On Zucchini Omelette
  1. 5 stars
    Woke up craving something savory. Your zucchini omelette hit the spot! I jazzed it up with a sprinkle of basil. Morning bliss achieved. Thanks a million!

  2. 5 stars
    Brunch perfection! Zucchini omelette with a side of avocado. Shared the recipe with my squad. You’re a brunch queen!

  3. 5 stars
    Gr8 recipe! Took me from omelette zero to hero. I’m now the breakfast chef at home. Thx 4 the confidence boost!

  4. 5 stars
    Zucchini omelette saved my busy mornings! I throw in whatever veggies I have. Total lifesaver. Big thanks, you’re a breakfast hero!

  5. 5 stars
    Tried the zucchini omelette after a killer workout. Quick, easy, and delicious gains! Perfect refuel. Cheers, SweetAsHoney!

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