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Omelet with Zucchini and Tomatoes in a Skillet
Instructions
Cut the bread into small cubes.
Peel and seed the zucchini. Cut it into thin, small pieces. Cut the tomato.
I put a non-stick pan over medium heat and pour in 2 tablespoons of unrefined sunflower oil. I wait 20–30 seconds for the oil to heat up – it should turn runny and give off a little smoke. I add a pinch each of coriander, mustard seeds and cumin straight into the hot oil. I fry the spices for literally 2–3 seconds, stirring constantly – they should release their aroma but not burn. When heated, Indian spices release essential oils that infuse the whole dish with their distinctive Eastern aroma.
Add the chopped bread to the pan with the spices. Fry it.
Add the chopped zucchini to the bread. Continue frying. You can briefly cover the pan with a lid, so the zucchini cooks better.
Add the chopped tomato to the bread and zucchini. Mix together.
I crack 2 eggs into a deep bowl and beat them with a whisk for 15–20 seconds until smooth – the yolks and whites should be fully combined. I pour the egg mixture evenly into the pan over the bread and vegetables, lifting the edges slightly with a spatula so the egg runs under the vegetables. I add salt to taste – about 0.5 teaspoon. I cover the pan with a lid and cook over the lowest heat for 4–5 minutes. The omelet is ready when the surface is no longer liquid but still slightly moist. I turn off the stove and leave it under the lid for another 2 minutes – the residual heat brings the omelet to the perfect consistency.
Meanwhile, chop the dill to garnish the finished dish. Transfer the omelet with zucchini and tomatoes to a large flat plate. Sprinkle with fresh herbs. Enjoy your meal!The ingredients are calculated for a single serving. However, if you wish, you can also make this omelet for the family – not only for lunch, but for breakfast too. Once you try making the omelet with zucchini and tomatoes in a pan using our recipe, you are unlikely to forget its taste. After all, Indian spices are famous for their elusive magic.
Tips
- 1
For a fluffier omelet, add 1 tablespoon of milk or cream when beating the eggs.
- 2
Young zucchini does not need to be peeled – the skin is thin and contains plenty of vitamins.
- 3
If the spices seem too pungent, replace the mustard seeds with ground paprika – it gives a mild, slightly sweet flavour.
FAQ
Can the omelet be made without bread? +
Yes, but the bread cubes soak up the egg mixture and make the omelet more filling. Without bread the dish turns out lighter and is suitable for a diet.
What can replace the Indian spices? +
Use a mix of Provençal herbs or Italian herbs (basil, oregano, thyme). The flavour will be different, but no less interesting.
Why does the omelet turn out rubbery? +
Most likely the heat is too high or the cooking time has been exceeded. Cook over the lowest heat and take it off the stove while the centre is still slightly moist – the omelet will finish cooking under the lid.
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