John Myers
Zucchini Omelet
The perfect zucchini omelet recipe with a picture and simple step-by-step instructions.
- 1 Small zucchini (peeled and cut approx. 200 g)
- 0,5 Onion approx. 50 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 0,5 Red chilli pepper
- 1 tbsp Sunflower oil with olive oil (Here: From THOMY)
- 100 ml Vegetable broth (1 teaspoon instant)
- 2 Eggs
- 1 tbsp Cooking cream
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- Peel and dice the onion. Peel the zucchini, quarter lengthways and cut into slices. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper and finely dice. Mix / whisk the eggs (2 pieces) with the cream (1 tbsp). Heat oil (1 tbsp) in a medium-sized pan and stir-fry the onion cubes, garlic clove cubes and chilli pepper cubes vigorously. Add the zucchini slices and fry briefly with vigorously. Deglaze / pour in the vegetable stock (100 ml) and let everything simmer with the lid closed for about 5 minutes. Pour / drizzle the egg-cream mixture over it and let it set for about 5 minutes with the lid closed. Finally, season with salt (2 big pinches) and pepper (2 big pinches) and serve the zucchini omelette in the hot pan.
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