
Are you looking for a nutritious and delicious breakfast or snack option? Look no further than this elevated zucchini omelette recipe, packed with protein, fiber, and vitamins. In this article, we’ll guide you through a simple yet refined recipe that combines the classic zucchini omelette with healthy twists and expert techniques.
Servings: 1
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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Ingredients

- 1 medium zucchini, sliced into thin rounds (approx. 1/8 inch thick)
- 1/2 cup white quinoa, rinsed and drained
- 2 large eggs, fresh and room temperature
- 2 tablespoon extra-virgin olive oil
- Salt and pepper, to taste
Optional: Fresh parsley or dill, chopped (for garnish)
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By Clicking Here, You Can See More “Organic Quinoa Grain“
Instructions
1. Prepare the Quinoa: In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is tender. Fluff with a fork and set aside.

2. Sauté the Zucchini: In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and a pinch of salt. Cook, stirring occasionally, until they’re tender and lightly browned (about 5-7 minutes). Season with pepper to taste.


3. Prepare the Egg Mixture: In a bowl, whisk together the eggs and a pinch of salt until well combined. Add the cooked quinoa and mix gently, then add one tablespoon olive oil.
4. Assemble and Cook the Omelette: In the non-stick skillet, add the egg-quinoa mixture over the cooked zucchini. Cook over medium heat, using a spatula to gently lift and fold the edges of the omelette towards the center. This allows the uncooked egg to flow to the edges and cook evenly.
5. Finish and Serve: Once the eggs are almost set, use the spatula to carefully fold the omelette in half. Cook for an additional 30 seconds to 1 minute, until the eggs are fully cooked and the omelette is golden brown. Slide onto a plate and garnish with chopped fresh herbs, if desired.

You can find more about Cookware, has been used in this recipe. Click here!
Tips and Variations
- Use a non-stick skillet: To prevent the omelette from sticking and to make it easier to fold, use a non-stick skillet or a well-seasoned cast-iron pan.
- Don’t overcook the quinoa: Cooking the quinoa until it’s tender but still retains some texture is crucial. Overcooking can make it mushy and unappentizing.
- Add flavor with aromatics: Saute onions, garlic, or shallots before adding the zucchini for added depth of flavor.
- Get creative with seasonings: Experiment with different herbs and spices, such as paprika, cumin, or chili flakes, to give the omelette a unique twist.
- Make it a meal prep: Cook a batch of quinoa and roast a large quantity of zucchini on the weekend. Use them to make omelettes throughout the week for a quick and healthy breakfast or snack.
Healthy Highlights
This elevated zucchini omelette recipe is not only delicious but also packed with nutrients. Here are some of the healthy highlights:
- Quinoa provides a complete protein and a good source of fiber, making this dish a nutritious and filling option.
- Zucchini is low in calories and rich in vitamins and antioxidants.
- Eggs are an excellent source of protein and can be cooked with minimal oil, making this recipe a healthy and balanced choice.
Minimal Recipe Principles
Our elevated zucchini omelette recipe follows the principles of minimal cooking, using:
- A minimal number of ingredients, focusing on whole foods and avoiding processed or high-calorie additives.
- A straightforward and easy-to-follow cooking method, with a focus on gentle heat and minimal oil usage.
By following this refined recipe, you’ll create a delicious, healthy, and visually appealing zucchini omelette that’s perfect for a quick breakfast, brunch, or snack. Get cooking and enjoy the flavors!
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