Tomato and Zucchini Omelet

Wash the tomato and zucchini. Dice the tomato and finely slice the zucchini into rounds. Slice the onion.

Add some olive oil to a pan. Add the onion and zucchini and lightly fry over medium heat. After about 5 minutes of cooking and when you see the vegetables are tender, add the tomato and a pinch of salt. Mix well and sauté for 1-2 minutes.

While the vegetables are cooking, beat the eggs in a bowl with a touch of salt. Add the vegetables from the pan into the beaten eggs once they are ready. Mix well.

Add more oil to the pan and once it's hot, add the egg and vegetable mix. Let it cook. When the top layer starts to become less runny, flip it over (as if it were a Spanish potato omelet). Remove from the heat and serve.

If the tomato is small, you can use the whole tomato in your omelet instead of just half.

If you'd like, add goat cheese to the omelet. The cheese gives it an extraordinary touch. Add the cheese when you are mixing the egg with the vegetables in the bowl.

You can find other versions of our zucchini omelet in the "Omelets and Scrambled" category in our recipe explorer.