Omelette is a hearty and delicious breakfast. There are so many options for its preparation that every eater will find one that suits his taste. Of the many types of this dish, omelet with tomatoes and zucchini is in great demand in the summer season. Let's prepare it.
Recipe contents:
Every person’s morning begins with breakfast, which should be hearty, healthy, and tasty. Since a nutritious diet will allow you to fully work, study and engage in physical activity without thinking about food. An excellent morning solution would be an omelette with zucchini and tomatoes. The recipe is very simple to make, but tasty, nutritious and satisfying.
These vegetables contain many vitamins and minerals, they contain protein, starch, fiber and acids. Vegetables are low in calories and yet nutritious. But like other omelet recipes, this one also has its own subtleties and features. Before you start cooking, you should consider some nuances. Firstly, it is advisable to take zucchini young and slightly greenish. They have a delicate taste and cook faster. Secondly, in this recipe the zucchini is pre-fried, so they need to be chopped coarsely. But you can grate the vegetable and mix it with the egg mixture. Thirdly, since zucchini does not have a distinct aroma, you can add all kinds of herbs and other products to the omelette.
- Calorie content per 100 g - 72 kcal.
- Number of servings - 1
- Cooking time - 15 minutes
Ingredients:
- Zucchini - 1 pc.
- Tomatoes - 1 pc.
- Eggs - 2 pcs.
- Salt - a pinch or to taste
- Vegetable oil - for frying
- Dill - several sprigs
Step-by-step preparation of an omelet with tomatoes and zucchini:
1. Wash the zucchini, dry with a paper towel and cut into rings 5 mm thick. If the vegetable is used mature, then first peel it and remove the internal seeds. This is not done with young individuals.
Wash the tomato, dry with a paper towel and also cut into 5 mm rings.
2. Beat the eggs into a bowl, season them with salt and add finely chopped dill. You can add any other greens if you wish.
3. Stir the egg mixture until smooth. There is no need to beat it with a blender, just stir with a fork so that the yolk and white are mixed.
4. Place the frying pan on the stove, pour in vegetable oil and add zucchini rings. Turn on medium heat, season the zucchini with salt, add ground black pepper if desired and fry them for about 5 minutes until golden brown.
5. Turn the zucchini over to the other side and bring it to the same golden color.
6. Then add chopped tomatoes to the zucchini, fry them on one side for literally 1 minute.
Cooking time- 15 minutes.
Number of servings – 2.
There are so many omelet recipes that you can cook it every day for a month and never repeat it. A separate advantage is the ability to cook in a frying pan, in a slow cooker and even in the oven. Omelette with zucchini and tomatoes is one of the options for a delicious dish for the whole family. And a plus for weight watchers will be its low calorie content (less than 200 kcal per serving).
Ingredients
- eggs - 4 pcs.;
- zucchini - 200 g;
- tomatoes - 2 medium;
- salt, pepper - to taste;
- vegetable oil - 25 mg;
- cream - 1 tbsp. l.
Used in preparation:
- frying pan and electric stove;
- knife and cutting board.
Cooking process
Steps for preparing an omelet with zucchini and tomatoes in a frying pan:
- Wash the vegetables.
- Cut the zucchini and tomatoes into slices slightly less than 5 mm in height.
- Heat the oil in a frying pan and add the zucchini.
- Over medium heat (about 130 degrees), fry the pieces until golden brown.
- Turn the squash over and cook for another 2 minutes. Place tomatoes on top and heat for 2-3 minutes.
- Break the eggs into a separate bowl, add cream, salt and mix. It is not necessary to beat with a mixer, just stir with a fork.
- Pour the egg mixture over the zucchini and tomatoes, reduce the heat to 100 degrees.
- Cover with a lid and cook until thickened. Turn off the heat and leave the omelette to sit for 5 minutes without opening the lid.
The finished dish can be served either hot or cold.
Zucchini and tomatoes can be cut into cubes or in any other convenient way.
Cream can be replaced with milk or mayonnaise.
For spiciness, add a little ground paprika.
You can decorate an omelet with zucchini and tomatoes with sprigs of dill or any other herbs.
Any omelette can be prepared in the traditional way or baked in the oven or slow cooker. The taste will be slightly different.
A hot omelette sprinkled with fresh herbs will be a wonderful hearty breakfast for adults and children. The acidity of a ripe tomato complements the tender pulp of zucchini well.
Vegetables should be sautéed over low heat. There is no need to cut them too finely: large and bright vegetable slices retain juice better and make the finished dish more appetizing.
The egg mixture with zucchini and tomatoes invariably turns out juicy and airy at the same time, especially if you add a pinch of baking soda. The omelet needs to be kept covered for at least a few minutes so that the aroma of dried spices is perfectly revealed.
Ingredients
- chicken eggs - 3 pcs.
- milk - 80 ml
- zucchini - 100 g
- tomato - 1 pc. (150–180 g)
- vegetable oil - 3 tbsp. l.
- salt - to taste
- ground black pepper - to taste
- dill - 3 sprigs
Preparation
1. Beat the eggs into a deep bowl. Stir with a fork until smooth - to make the omelette tender and airy, you don’t need to beat it too much.
2. Pour in milk (if you are on a diet, buy skim milk). Stir.
3. Salt the beaten eggs with milk and season with ground black pepper to taste. If desired, you can use dried herbs. It is better to add fresh ones before serving.
4. Cut the zucchini into small pieces (if you are using mature vegetables, first peel them and remove the seeds). Place the slices in vegetable oil heated in a frying pan, cover with a lid and simmer for 5-8 minutes over low heat until soft. You can add a little boiling water, about 3-5 tbsp. spoons so that the vegetables are thoroughly stewed.
5. Cut the tomato into four parts, and then into thin slices (if desired, you can remove the peel first), add to the frying pan. Stir. Cover with a lid and simmer for 5-7 minutes until softened.
6. When the vegetables are soft, season them a little with salt and pepper.
Omelette with tomatoes, zucchini and cheese is a godsend dish for the warm season. Cooked in the oven, complemented with vegetables, wrapped in a delicious, golden-brown crust of melted cheese, the omelette turns out fluffy, juicy and porous. This airy, satisfying and easy-to-prepare dish will help you out on hot days when you want a light and refreshing meal. A great option for breakfast, light lunch, dinner or snack throughout the day without much hassle. Try it!
To prepare an omelet with tomatoes, zucchini and cheese in the oven, prepare the ingredients according to the list.
Grease a baking dish with softened butter. I use a mold with a diameter of 26 cm.
Grate the zucchini on a fine grater and squeeze lightly.
Add chopped green onions and about 2/3 of the shredded cheese to the zucchini, reserving the remaining cheese for garnishing the omelet.
Add 1-2 pinches of salt, a little ground black pepper to the prepared ingredients and mix everything well.
Place the mixture in a baking dish and level it out.
Cut the tomatoes into thin slices and place in a baking dish in a single layer.
Break the eggs into a separate container. Add a little salt, ground black pepper and finely chopped parsley. Stir the mixture until smooth.
Pour the egg mixture into the baking dish.
Add the remaining cheese.
Then place the future omelette with tomatoes, zucchini and cheese in the oven, preheated to 180 degrees, and bake for 20-25 minutes, until golden brown.
The omelette is ready. Bon appetit.
