Best Flat Zucchini Omelet Recipes

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)

The Farmer's Frittata (Italian-Style Omelet) image

Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.

Provided by Chef John

Categories Omelets

Time 1h20m

Yield 6

Number Of Ingredients 14

Ingredients

2 ½ cups cubed zucchini
2 ½ cups cubed yellow summer squash
2 tablespoons kosher salt
2 tablespoons olive oil, divided
1 slice thick-cut bacon, cut crosswise into 1/4-inch strips
8 large eggs
¼ teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons sliced green onions, or to taste
⅓ cup diced red onion
1 cup diced sweet peppers
2 ounces grated sharp Cheddar cheese
4 ounces goat cheese, crumbled

Steps:

Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g

ZUCCHINI OMELET

Zucchini Omelet image

Make and share this Zucchini Omelet recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1/3 cup chopped zucchini
1/4 cup chopped green onion
1/4 cup chopped tomato
salt and pepper
4 eggs, beaten
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon pepper
2 tablespoons butter or 2 tablespoons margarine
1/2 cup shredded swiss cheese

Steps:

Melt 1 tablespoon butter in a small skillet.
Add zucchini, onion, and tomato; saute 2-3 minutes or just until tender.
Stir in salt and pepper to taste; set aside.
Combine eggs, water, remaining salt, basil, celery salt, and remaining pepper; mix well.
Melt 2 tablespoons butter in a 10-inch skillet until just hot enough to sizzle a drop of water; pour in egg mixture.
As mixture starts to cook, gently lift edges of omelet, and tilt pan to allow the uncooked portion to flow underneath.
When the mixture is set and no longer flows freely, sprinkle zucchini mixture on half of omelet and cheese on remaining half.
Fold omelet in half, and place on a warm platter.