This zucchini omelette with mozzarella cheese and basil is quick, simple, and delicious. It’s perfect when you are craving a protein-packed breakfast, brunch, or lunch for one. Pair it with your favorite side salad and some toast for a well-balanced meal.

plate with zucchini egg omelette and arugula salad

An omelette is a simple meal but can be so satisfying. It requires such minimal ingredients and comes together in just a few minutes. As a Registered Dietitian, it is one of my favorite ways to enjoy protein-rich eggs (Another favorite is this healthy egg salad without mayo).

This zucchini two-egg omelette is a great recipe to make if you have a bounty of zucchini in the summertime – or any time! Paired with shallots, fresh basil, and mozzarella cheese, you will love this tasty veggie omelette recipe!

If you prefer frittatas to omelettes, check out my asparagus and leek frittata, veggie egg white frittata, or smoked salmon frittata!

This omelette takes just 10-15 minutes to prepare and is easy enough for beginners. It is vegetarian, gluten free, and nut free.

Ingredients

You need just five ingredients to make this zucchini omelette (besides olive oil or butter, salt, and pepper).

  • Large eggs
  • Zucchini
  • Shallot
  • Shredded Mozzarella cheese
  • Fresh basil

Kitchen tools needed to make an omelette

I highly recommend cooking a two egg omelette in an 8-inch nonstick skillet. You will also need a small bowl and a rubber spatula.

zucchini omelette ingredients on a light grey backdrop

How to make an omelette with veggies

  1. Since omelettes are made so quickly, it’s important to cook your veggies first to avoid biting into nearly raw zucchini and shallot. Saute sliced zucchini and shallots in olive oil until the zucchini is fork tender.
  2. Transfer veggies to a plate and wipe the skillet clean. Heat the clean skillet over low-medium heat and add olive oil or butter.
  3. Beat two eggs in a small bowl using a fork.
  4. Add the eggs to the heated skillet. Let them cook for about one minute, until the edges begin to set.
  5. Use the rubber spatula to loosen and lift the edges of the omelette up. Tilt the pan as you do so, allowing the uncooked egg on top to slide to the edge of the pan and underneath so it can cook.
  6. Sprinkle the mozzarella cheese onto the eggs, then add the cooked zucchini, shallots, and basil to one side of the omelette.
  7. Use the spatula to fold one half of the omelet over the other, making a half circle shape.
  8. Slide the omelet out of the pan and onto the plate. Add salt and pepper to taste and dig in!

Tip: Don’t overstuff your omelette! It should have just enough filling so you get veggies with each bite, but shouldn’t fall apart due to overstuffing.

What to serve with an omelette

You don’t need to save omelettes for breakfast or brunch. They make an easy and satisfying lunch or dinner, especially when cooking solo. Here are some sides that would pair well with this zucchini omelette:

Eggs nutrition benefits

Eggs are packed with high quality protein. One large egg provides:

  • 6 grams of protein
  • 10 percent of your daily Vitamin B-12 (cobalamin) needs
  • 22 percent of your daily selenium needs

Additionally, eggs are rich in the nutrient choline, an essential nutrient needed to form cell membranes. Choline is also important for memory, muscle control, and mood.

Note that most of the nutrients in eggs are contained within the yolk. While egg yolks do have cholesterol, research shows that eating eggs does not have a negative impact on your cholesterol levels or heart disease risk in most people.

Zucchini nutrition benefits

This summer squash is quite nutritious. One cup of zucchini provides:

  • 1.2 grams of dietary fiber (4 percent of your daily needs)
  • 0.202 mg Vitamin B6 (12 percent of your daily needs)
  • 22.2 mg Vitamin C (25 percent of your daily needs)
  • 0.219 mg manganese (10 percent of your daily needs)

Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plate with zucchini egg omelette and arugula salad

Quick & Easy Zucchini Omelette

  • Author: Alex Aldeborgh
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: serves 1
  • Category: breakfast
  • Method: stovetop
  • Diet: Vegetarian

Description

This zucchini omelette with mozzarella cheese and basil is quick, simple, and delicious. It’s perfect when you are craving a protein-packed breakfast, brunch, or lunch for one. Pair it with your favorite side salad and some toast for a well-balanced meal.


Ingredients

Scale
  • 1 tbsp olive oil, divided
  • 1/2 cup zucchini, cut into half moons
  • 1/4 cup shallot, sliced
  • 1/4 cup basil, chopped
  • 2 large eggs
  • 1/4 cup shredded mozzarella cheese
  • Salt and pepper, to taste

Instructions

  1. Heat 1/2 tbsp olive oil on medium heat in an 8-inch nonstick skillet.
  2. Cook the zucchini and shallots in the olive oil or 3-5 minutes, stirring occasionally, until zucchini is fork tender.
  3. Stir in the basil at the end of cooking the vegetables. Transfer them to a plate and wipe the pan clean.
  4. Heat the remaining olive oil (or a little butter) in the cleaned pan on low-medium heat.
  5. Whisk the eggs together with a fork in a small bowl.
  6. Pour the eggs into the heated skillet and cook undisturbed for about 1 minute until the edges start to set.
  7. Use a rubber spatula to lift the edges away from the pan, tilting the pan as you do so. This will allow the uncooked egg on top to slide to the bottom of the pan so it cooks.
  8. Sprinkle the mozzarella cheese onto the omelette, then add the cooked vegetables to one side.
  9. Use the spatula to gently fold the omelette in half, creating a half circle.
  10. Slide the omelette out of the pan and onto a plate to enjoy. Add salt and pepper to taste.

Notes

Tip: Don’t overstuff your omelette! It should have just enough filling so you get veggies with each bite, but shouldn’t fall apart due to overstuffing.

Keywords: zucchini omelette, veggie omelette, how to cook an omelette with veggies