Omelet with Zucchini

Omelet with Zucchini


1 large potato peeled and whole
500gr zucchini with flowers if possible
1 large red onion, peeled and chopped
1 small fennel bulb
6 tbs olive oil
salt and freshly ground black pepper to taste
6 eggs


Put the potato to boil in ample salted water until cooked but firm. Remove and cool.

Remove the zucchini ends, and grate them.

Clean the fennel and chop the remaining white bulb into half julienne.

Chop the onion into fine half julienne

Heat 2 tablespoons olive oil in a large skillet and sauté the zucchini over medium-high heat, stirring, until most of the liquid has evaporated. Add the onion and fennel and continue cooking another 8-10 minutes over medium heat until the onion and fennel are wilted and lightly browned.

While they cook, smash the boiled potato with a fork. Add the potato to the onion and zucchini mixture about 2 minutes before removing from heat.
Take vegetables off heat and  put in a mixing bowl, let them stand a few minutes to cool.

Beat the eggs until frothy and pour into the vegetables. Season with salt and pepper.

You can either bake or fry the omelet. If your decision is to bake it, oil an ovenproof glass baking dish and  pour the mixture into it. Bake for about 50 minutes or until the omelet is set and golden 180o C

When ready, let stand a few minutes, cut and serve immediately. Otherwise pour 2tbs olive oil in a frypan and cook in medium heat about 8-10 minutes each side.


Sandanski, Благоевград, Bulgaria
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