Omelette with Zucchini and Cheese, French Style Recipe
A fluffy omelette with sautéed zucchini and cheese is a French way to make a satisfying breakfast or quick meal from just a few ingredients. It’s a bit like a Spanish tortilla, but thinner and more delicate. In France, this kind of omelette often appears on the table in the evening with a simple salad and a glass of wine instead of a classic main course.
This omelette turns a simple zucchini and a bit of cheese into a satisfying, restaurant-style meal. The combination of lightly browned vegetables and creamy eggs makes it both comforting and elegant.
Chef's tips
Don’t overbeat the eggs – a short whisking is enough for a fluffy texture. Make sure the pan is well-heated and the butter has just melted before pouring in the eggs so they set evenly without sticking.
How to serve
Serve with a green salad dressed with a light vinaigrette, or with crusty bread and a few slices of tomato. It also works well as part of a brunch spread with other small dishes.
Ingredients
- eggs at room temperature - 4 pieces
- zucchini young, sliced into thin half-moons - 150 g
- yellow cheese grated, well-melting - 60 g
- butter for frying - 15 g
- oil e.g. rapeseed oil, for frying the zucchini - 1 tablespoon
- chives chopped - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Wash the zucchini, trim the ends, and slice into thin half-moons. Heat the oil in a pan about 22 cm in diameter over medium heat.
- Add the zucchini to the pan, season lightly with salt, and fry for 4–5 minutes, stirring occasionally, until it softens and is lightly browned at the edges. Transfer to a plate.
- Crack the eggs into a bowl, add a pinch of salt and pepper. Beat with a fork or whisk for 20–30 seconds, until the mixture is uniform and slightly foamy.
- In the same pan, melt the butter over medium heat, spreading it over the entire surface.
- Pour the beaten eggs into the pan. When the edges start to set (after about 30–40 seconds), gently lift them with a spatula and tilt the pan so the uncooked egg flows underneath.
- When the top of the omelette is still slightly moist but most of the mixture has set, sprinkle the sautéed zucchini, grated cheese, and chopped chives over one half of the omelette.
- Using a spatula, fold the omelette in half to cover the filling. Cook for about 1 more minute, until the cheese melts and the center remains slightly creamy.
- Slide the omelette onto a plate, cut in half, and serve immediately.
Storage
The omelette tastes best freshly made, but you can store it in an airtight container in the fridge for up to 1 day and reheat gently in a pan or microwave. Avoid overcooking when reheating so it doesn’t become rubbery.
This is my go-to recipe when I have a lone zucchini in the fridge and need something quick but comforting. With a bit of salad on the side, it feels like a complete, bistro-style meal.
