Omelet is a hearty and delicious breakfast. There are so many options for its preparation that every eater will find one that will suit his taste. Of the many types of this dish, an omelet with tomatoes and zucchini is in high demand in the summer season. Let's cook it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Every person starts the morning with breakfast, which should be hearty, healthy and tasty. Since hearty food will allow you to work, study and exercise without thinking about food. The morning solution will be excellent - omelet with zucchini and tomatoes. The recipe is simple, yet tasty, nutritious and satisfying.
These vegetables contain many vitamins and minerals, protein, starch, fiber and acids. Low-calorie vegetables, while nutritious. But like other omelette recipes, this one also has its own subtleties and characteristics. Before starting cooking, you should take into account some of the nuances. Firstly, it is advisable to take the zucchini young and slightly greenish. They taste tender and cook faster. Secondly, in this recipe, the zucchini are pre-fried, so they need to be coarsely chopped. But you can grate the vegetable and mix with the egg mass. Thirdly, since the zucchini does not differ in flavor, all kinds of greens and other products can be added to the omelet.
- Calorie content per 100 g - 72 kcal.
- Servings - 1
- Cooking time - 15 minutes
Ingredients:
- Zucchini - 1 pc.
- Tomatoes - 1 pc.
- Eggs - 2 pcs.
- Salt - pinch or to taste
- Vegetable oil - for frying
- Dill - a few twigs
Step-by-step cooking of an omelet with tomatoes and zucchini:
1. Wash the zucchini, pat dry with a paper towel and cut into 5 mm thick rings. If a mature vegetable is used, then peel it first and remove the internal seeds. Do not do this with young individuals. Wash the tomato, dry it with a paper towel and also cut into 5 mm rings.
2. Beat eggs into a bowl, season them with salt and add finely chopped dill. You can add any other greens if you like.
3. Stir the egg mass until smooth. You don't need to beat it with a blender, just stir it with a fork to mix the yolk with the protein.
4. Put the frying pan on the stove, pour in the vegetable oil and put the zucchini rings. Turn on medium heat, season the zucchini with salt, add black pepper if desired and fry for about 5 minutes until golden brown.
5. Turn the courgettes over and bring them to the same golden color.
6. Then add chopped tomatoes to the zucchini, which fry on one side for literally 1 minute.
7. Flip the tomatoes over and pour the eggs immediately. Place the lid on the skillet and fry the omelet over medium heat until the eggs coagulate. As soon as the mass is compacted, turn off the heat, remove the pan from the stove and serve the food to the table.
See also a video recipe on how to cook an omelet with tomatoes, zucchini and cheese in the oven.
