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Zucchini Omelette

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“A simple French country recipe adapted from "The Essential Mediterranean Cookbook" published by Borders. Note: use smaller zucchinis, they tend to taste better.”
READY IN:
20mins
SERVES:
2
YIELD:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a 9" non-stick frying pan.
  2. Fry the zucchini 8 minutes over moderate heat.
  3. When zucchini is golden, add basil, nutmeg, and salt and pepper to taste.
  4. Continue cooking 30 seconds, stirring to combine. Then remove to a plate, leaving as much butter in the pan as possible.
  5. Add the eggs to the pan and continue cooking on medium heat. As edges begin to set, tease with a spatula to ensure they do not stick.
  6. When the bottom layer is set throughout, shake pan to ensure it does not stick and reduce heat to low.
  7. When the egg is almost set but still runny on top, add zucchini on one half and fold the other half on top.
  8. Serve hot, or if you don't like runny eggs cook a few minutes, then flip and cook another few minutes.

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