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Omelette with zucchini in the Panasonic multicooker. Hearty and tasty omelet from zucchini with cheese in a slow cooker

Zucchini is characterized by a high degree of assimilation by the body, and besides, they are completely hypoallergenic. Therefore, nutritionists advise them to use more in baby food. But for adults, vegetable diets are very useful, because zucchini is not only low in calories - only 20 kcal / 100 g of vegetables. They contribute to the normalization of water-salt metabolism, perfectly clean the vessels. The squash diet is a panacea for those who want to lose weight.

I will offer you three options for cooking squash omelettes. After all, it can be done not only in a pan. juicy and delicate pastries obtained in the oven. Yes, a little longer than on the burner (so the serving of this wonderful and fragrant dish you can plan for the weekend), but not much longer than cooking in a slow cooker. Here, however, has its own trouble - put the omelet in the bowl, set the mode, and the rest smart machine will do it by itself. So try to cook according to one of the recipes this simple, quick, tasty, and most importantly - a healthy dish.

How to choose the right ingredients

  • Even a very large zucchini can be young, even unripe fruit with small seeds. It is distinguished by a greenish skin color, while in ripe zucchini it turns white, and overripe fruits have a yellowish skin.
  • Young zucchini cook much faster and are more juicy than mature ones.
  • If the vegetables for the omelet are stewed, they can simply be coarsely chopped if added directly to egg mass- rubbed on a grater.
  • Zucchini do not have a pronounced flavor. Quite the opposite, they absorb the flavors of the foods they cook with. And in order to give the zucchini dish a piquant taste and flavor it, greens are added - the more, the tastier.

Recipe for a simple omelet from zucchini in a pan

A frying pan, a measuring cup, a whisk, a tablespoon, a grater with small cells, a small bowl - 2 pcs., A knife, a spatula.

Ingredients

Step by step cooking omelet with zucchini

This simple low-calorie diet snack preparing very quickly. The process consists of the preparatory moment and the stage of cooking the dish.

Preparatory stage

  1. Heat up a skillet over medium heat.
  2. In a separate bowl, dissolve a large zucchini on a fine grater along with the skin, but do not squeeze the zucchini juice.
  3. Coarsely chop a bunch of parsley. However, you can take any other greens, for example - dill.
  4. Drive a couple of eggs into a bowl, add a pinch of salt, spices to taste, and add chopped greens. Without beating, mix and pour the egg mixture with herbs into a bowl with grated zucchini.
  5. Beat the zucchini-egg mass with a fork, and, without stopping whisking, gradually, one tablespoon at a time, add half a glass of flour.

If you add one or two fresh thinly sliced ​​​​tomatoes to a grated zucchini, then taste qualities dishes will take on new notes. The calorie content of an omelet with zucchini and tomatoes in a pan will not increase, but the taste will be different, more piquant.

Frying an omelette


video recipe

How to quickly and uncomplicatedly prepare breakfast for a schoolboy, a light snack for a student, or just a great and low-calorie dinner that does not burden the stomach at night - see this perky video.

Omelette recipe with zucchini, cheese and tomatoes in the oven

Cooking time- 30 min.
Quantity- 4 portions.
calories- 113 kcal / 100 g.
Kitchen equipment and utensils: two medium-sized bowls, two small cups, a whisk, a knife, a vegetable cutting board, a grater with large and small cells, a shape Ø26 cm.

Ingredients

Step by step cooking a delicious squash omelette in the oven

  1. One large zucchini, weighing about 350 g, dissolve on a fine grater. Squeeze out the juice from it.

  2. Pre-washed and dried greens - half a bunch of parsley and green onions - chop into two different cups.

  3. Put sliced green onion into a bowl with zucchini, mix with 2/3 of the grated cheese, and add a large pinch of salt and spices.

  4. Dissolve one large or two medium tomatoes in thin semicircles and evenly lay on top of the zucchini-cheese mixture in one layer.
  5. Drive 7-8 eggs into a bowl with high sides, add spices with salt, chopped parsley to taste, and beat with a whisk until a homogeneous mass is obtained.
  6. Pour the egg mixture over the vegetables, top with the remaining cheese, and place in the oven.

Video recipe of the omelet making process

I suggest watching a short story with step by step process cooking a delicious squash omelet with tomatoes, cheese, herbs and your favorite seasonings.

Step by step cooking in a slow cooker


Step by step video recipe

I invite you to watch a video step by step cooking squash omelette in a slow cooker.

How and with what the dish is served

At the time of cooling, the omelette, as a rule, settles, so it eat hot, with sour cream or kefir. It is very tasty to seize with tomatoes and green peas. You can serve natural homemade yogurt with the omelet.

Even with sweet tea tender dish can be a hearty breakfast, afternoon snack or a simple dinner. As a decoration, you can use whole leaves or sprigs of fresh herbs - parsley, dill, rosemary, basil, arugula.

Basic common truths

  • A squash omelette is prepared, both from raw and stewed vegetables.
  • The taste of the dish changes when add some carrots or sweet bell pepper.
  • The presence or absence of onions greatly changes the taste of the dish.

An excellent breakfast for a schoolboy, student or ordinary clerk will be. It is here, on this culinary portal, that you will find a lot of simple and quick recipes for all occasions.

I suggest you familiarize yourself with the dietary recipe low calorie meal- This is with vegetables and herbs. For those who follow diets and, due to circumstances, health adversity, when egg yolks are contraindicated, a cooking recipe will be an excellent help in compiling the menu. Variations are possible here - whether to add vegetables to the dish or not, and what kind of vegetables they will be. The same rule applies to dairy and dairy products. Everyone decides individually.

And, of course, the secrets of cooking exotic dishes from Eastern countries. If you are interested, take a look at the page and ask how to cook a traditional one. Believe me, you will be surprised that the Japanese National cuisine in some aspects completely coincides with the European principles of cooking.

Who said that an omelette is a solid, high-calorie meal? Let's lighten up the dish and add zucchini. It will be better absorbed, the amount of vitamins will increase, lightness, tenderness of the dish will be added. Zucchini contains few calories, therefore it is recommended for dietary nutrition, but they are rich in minerals, vitamins and fiber, which removes cholesterol, and at the same time improves metabolism. And eggs contain 12 essential vitamins - just a storehouse!

How to cook an omelette with zucchini and herbs in a slow cooker

Ingredients

Cooking time: 50 minutes;
servings: 4;
cuisine: Russian.

Cooking

Lubricate the bottom of the multicooker bowl butter. Can be replaced with sunflower or olive oil.


Lubricate the multicooker bowl with butter

Finely chop the parsley and onion and put on the bottom of the bowl.


Pour the greens into the bowl with the first layer

Peel the zucchini and cut into small cubes. Spread on the greens and sprinkle a little salt on top.


Put the zucchini in the second layer.

Break the eggs into a separate bowl.


We beat the eggs into the bowl

Add salt, pepper, seasoning for the second dish and pour milk.


Add milk and spices to eggs

Whisk the ingredients until smooth.


Whisk the mixture thoroughly until smooth.

Pour the mixture over the zucchini, spreading evenly over the entire surface.


Put the zucchini on top of the greens in a bowl, pour everything with beaten eggs

We put the bowl in the slow cooker, close the lid and turn on the “Baking” mode for 40 minutes.


On the multicooker, set the "Baking" mode

When the cooking mode ends, do not open the lid, let it stand for another 5-7 minutes.


We leave the finished omelet for a few minutes in a slow cooker.

Using a spatula, divide into portions and put on plates. Bon appetit!


Divide into portions and serve

We have prepared delicious healthy food which will enrich your diet. An omelette can be prepared not only with zucchini, but also with cauliflower (we take the same recipe as a basis, add 200 g of cabbage). In addition, as a vegetable filler can be bell pepper, both fresh and frozen (about 300 grams will be required for an omelet) or (200 g). Choose for health!

How to cook an omelette with zucchini correctly? Thanks to useful properties and low-calorie zucchini dish can be served for lunch and dinner, not to be afraid of extra pounds.

Recipe Secrets

Before you decide to cook such an omelet, consider some of the nuances:

  • zucchini is better to take young, slightly greenish. They cook faster and have a delicate taste;
  • if you are going to stew vegetables before making an omelette, you can chop them coarsely, if you immediately mix the egg mixture with a vegetable, grate;
  • add more greens - zucchini does not have a special aroma.

Useful properties of zucchini

Zucchini is easily digestible and is not an allergen. Therefore, it is suitable not only for adults, but also for children.

This vegetable has a high content of vitamins A, C, PP, minerals (copper, potassium, sodium, iron), as well as sugars, starch, protein, fiber, acids.
It has anti-anemic and anti-allergic properties, normalizes water-salt metabolism, cleanses the blood and helps blood vessels and the heart work, and reduces the risk of cancer. There are few coarse fibers in it, so people with diseases of the stomach and intestines can eat it. Useful vegetable for atherosclerosis, constipation, hypertension.

Zucchini removes unnecessary fluid and salt from the body. And it is also low in calories: 20 kcal per 100 g, and this is just a godsend for those who want to lose weight.

You can cook dishes from zucchini in a slow cooker, in a skoroda or in the oven.

Omelette recipes with zucchini in a slow cooker

Oil is not used when preparing an omelette with zucchini in a slow cooker, so the dish will be dietary and healthy.

With herbs and garlic

You will need:

  • milk - 2/3 cup;
  • eggs - 3 pieces;
  • zucchini - 1 piece;
  • dill - 100 g;
  • parsley - 100 g;
  • garlic - 2 cloves;
  • salt.

Cooking

  1. On a fine grater, grate the zucchini, chop the garlic and herbs.
  2. Mix milk, salt and eggs. Whisk.
  3. Add zucchini, herbs and garlic to the mixture. Mix everything.
  4. Pour into the multicooker bowl and cook for about half an hour in the "Extinguishing" mode.

Garlic will not only add a wonderful aroma to the dish, but also restore immunity, save you from various microbes, since even during heat treatment it retains its beneficial properties.

With tomatoes

You can diversify the dish, and cook an omelette with zucchini and tomatoes.

You will need:

  • eggs - 2 pieces;
  • flour - 1 tablespoon;
  • zucchini - 1 piece;
  • tomato - 1 piece;
  • sour cream - 1 tablespoon;
  • garlic - 3 cloves;
  • dill, salt.

Cooking

  1. Grate the zucchini on a grater.
  2. Finely chop the greens and garlic cloves.
  3. Cut the tomato into circles.
  4. Whisk sour cream, salt, flour and eggs. Add garlic and herbs, beat again.
  5. Carefully fold the zucchini into the mixture.
  6. Pour the mixture into a bowl and place the tomato slices on top.
  7. Cook the omelet for 35 minutes in the "Baking" mode.

Sausage

If you want more hearty breakfast, add sausage. Choose lean varieties.

You will need:

  • eggs - 3 pieces;
  • milk - 0.5 cups;
  • sausage - 300 g;
  • herbs, pepper, salt.

Cooking

  1. Cut the sausage into squares.
  2. Chop greens.
  3. Mix eggs, herbs, milk and whisk. Salt and pepper the mixture.
  4. Place the sausage in a bowl and pour over the egg mixture.
  5. After 30 minutes in the "Baking" mode, the dish can be consumed.

Sausage can be replaced with seafood. Try adding shrimp to your omelet. Boil them first and cut into small pieces. The dish will be not only hearty, but also exquisite. Also, unlike sausage, shrimp won't add many calories to a dish.

Egg casseroles with zucchini in the oven

In the oven, the omelette is just as tasty. True, it will be denser and less airy.

Frittatta

This is an omelet that contains at least two fillings. Bulgarian pepper and tomato can be added to the main ingredients.

You will need:

  • eggs - 3 pieces;
  • sweet pepper - 2 pieces;
  • zucchini - 1 piece;
  • flour - 1 tablespoon;
  • tomato - 1 piece;
  • onion - 1 piece;
  • milk - half a glass;
  • salt pepper.

Cooking

  1. Cut the zucchini into long strips.
  2. Pepper and onion cut into cubes, it is better to take red and yellow pepper - it will be more beautiful.
  3. Chop greens.
  4. Remove the skin from the tomato and cut into cubes.
  5. Fry the onion, add the zucchini and simmer until soft.
  6. Mix eggs with salt, pepper, flour and milk.
  7. Put the prepared vegetables and herbs in the form. Fill with egg mixture.
  8. Cook in the oven at 160 degrees for 25 minutes.
  9. Frittatta will turn out bright and saturated.

With cheese

Omelet with zucchini and cheese has a piquant taste, while remaining light and dietary.

You will need:

  • eggs - 2 pieces;
  • milk - half a glass;
  • zucchini - 1 piece;
  • hard cheese - 80 g;
  • salt, nutmeg, pepper.

Cooking

  1. Cut the vegetable into cubes and simmer until soft.
  2. Grate the cheese on a coarse grater.
  3. Whisk eggs, salt, nutmeg, pepper, milk.
  4. Combine some of the cheese, zucchini and egg mixture.
  5. Pour the mixture into a mold, sprinkle the rest of the cheese on top.
  6. Bake in the oven for approximately 25 minutes.

With cottage cheese

The combination of these products seems unusual. In fact, it is very tasty, in addition, cottage cheese is very useful. It contains a lot of calcium and phosphorus needed by our teeth and bones. In addition, zucchini contains essential amino acids (tryptophan and methionine). They have a beneficial effect on the nervous system, normalize the biliary function and have hematopoietic properties.

You will need:

  • eggs - 3 pieces;
  • cottage cheese - 130 g;
  • zucchini - 600 g;
  • garlic - 3 cloves;
  • salt, pepper, parsley.

Cooking

  1. Grate the zucchini.
  2. Mince garlic and parsley.
  3. Stir in eggs, pepper and salt.
  4. Add cottage cheese, zucchini, herbs and garlic to the egg mixture. Stir.
  5. Put the mass in a mold and bake for 20 minutes at medium temperature.

with cabbage

Cabbage and zucchini go well together. So if you want to add more vegetables to your omelet, use it.

You will need:

  • eggs - 2 pieces;
  • onion - 1 piece;
  • tomato - 1 piece;
  • sour cream - 1 tablespoon;
  • zucchini - 400 g;
  • cabbage - 400 g;
  • herbs, salt, pepper.

Cooking

  1. Grate the zucchini on a coarse grater.
  2. Onion cut into cubes and fry.
  3. Remove the skin from the tomato and cut into cubes.
  4. Shred the cabbage finely.
  5. Chop greens.
  6. Whisk eggs with sour cream, salt and pepper.
  7. Stew cabbage with zucchini until soft, add onions, tomatoes and leave for another 5 minutes.
  8. Mix vegetables and herbs with egg mixture.
  9. Pour into a mold and bake for 25 minutes.

Zucchini goes great with eggs. Therefore, an omelette or scrambled eggs with zucchini will be a tasty and healthy choice.

Recently it occurred to me)))) And why not cook an omelette with the addition of zucchini? So I was born this simple, but very tasty and healthy recipe omelet, which my child eats very well. Omelet with zucchini is obtained according to this recipe is very airy. As always, a kitchen assistant, a slow cooker, comes to my aid in preparing an omelet.

Required:

  • Zucchini - 1 piece (small)
  • Eggs - 2 pcs.
  • Milk - 2-3 tablespoons (optional)
  • Salt and pepper - to taste

How to steam an omelet:

Three zucchini on a fine grater. Add eggs to it and mix well with a fork.

Add salt and pepper to your taste. We lay out the blank for the omelet in the bowl and install it in the container-steamer of the multicooker.

First, pour about 1 liter into the multicooker bowl. water. Set the STEAM COOKING mode and the time to 20-25 minutes. This will be enough. After the signal about the readiness of the omelet sounds, open the lid and observe just such a beautiful picture. This is how our omelet rose.

We decorate the top of the omelette with fresh herbs and serve it to our family for breakfast, lunch or dinner. light dinner. In addition, you can offer fresh vegetables to such a squash omelette.

If you wish to cook tasty breakfast or dinner, I suggest making an omelette in a Redmond slow cooker with tender sauce zucchini. This dish is quite light, simple, very tasty; Incredibly fast cooking and lightning-fast eaten. Available all year round, since zucchini can always be frozen, or you can buy fresh. If you are freezing your own zucchini, cut the vegetables into slices. Then they will be easy to use for cooking any dishes. So, I present to your attention wonderful recipe omelet in a multicooker. You can also read my review of the Redmond RMC-M4502 multicooker.

Recipe Information

Cooking method: frying in a multicooker Redmond 4502.

Total cooking time: 30 min.

Servings Per Container: 2-3.

Ingredients:

  • eggs - 5 pcs.
  • salt - to taste
  • sour cream - 2 tbsp. l.
  • vegetable oil - 40-50 g.

Cooking method



Note to the owner:

  • This omelette can be cooked in any multicooker without the multicooker program. To do this, use the programs "frying" or "baking". And the cooking time in each case is determined individually, depending on the model of the multicooker, on the program and on the power.
  • It will be delicious if you add a few other favorite vegetables to an omelet with zucchini: grated carrots, pieces of potatoes, onions, sweet peppers, eggplants.
  • Those who prefer spicy dishes can be advised to add black to the omelette. ground pepper or other spices.
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na-vilke.ru

Hearty and tasty omelet from zucchini with cheese in a slow cooker

Summer is rich in vegetables. Everyone loves cucumbers and tomatoes, but what about zucchini? This product is always sold in abundance during the vegetable season.

And if you're bored with all the variations of this fried vegetable, as well as zucchini rolls with mayonnaise and pancakes, you can cook a wonderful dish - an omelette with cheese and zucchini in a slow cooker. The perfect way to take a fresh look at a bored vegetable.

The secret of this treat lies precisely in the slow cooker. Only the lazy did not cook an omelette in an ordinary frying pan, but often the result is not the expected lush and airy egg dish, but a flat pancake that looks more like an ordinary beaten egg.

In a slow cooker with food, real miracles are happening. The squash omelet turns out just like that - tall, fragrant, with a dense texture. This is an excellent breakfast, hearty, but at the same time low-fat, capable of energizing for the whole day.

Zucchini is a very neutral product. By themselves, they are practically tasteless. So that our dish has a bright and rich taste, we will add tomatoes (which will also give the finished omelette a juicy color) and cheese.

The combination of eggs, tomatoes and cheese is a classic. Such an omelet for both cheeks will be eaten even by those who cannot stand zucchini. To make the texture of the dish soft and tender, it is better to use young vegetables with a thin greenish skin.

  • 1 Ingredients:
  • 2 Step 1
  • 3 Step 2
  • 4 Step 3
  • 5 Step 4
  • 6 Step 5

Ingredients:

Step 1

Wash the zucchini. If the vegetable is young, with a tender skin and pitted inside, the skin can not be removed. But for a representative of an indeterminate age, it is better to cut the peel. You can choose the shape of the cut yourself. For example, we grated a vegetable on a coarse grater.

The beauty of this approach is that in the future it can not be fried. Leave the plate with the grated ingredient for half an hour on the table. During this time, the zucchini will release juice, it must be drained. It is advisable not to disdain and help yourself in this matter with your hands, as if squeezing the juice out of the mass.

Thus, you will remove starch from the zucchini - it is not particularly useful, and it will be superfluous in our dish. If you want obvious zucchini pieces to come across in a plate, you can cut it into cubes, circles, crowbars - whatever your heart desires.

In this case, simply drain the liquid from the plate with the rested vegetable, you do not need to squeeze anything. However, before baking an omelette, these vegetable slices are best fried.

Step 2

Chop the greens, finely chop the garlic. Grate the cheese on a coarse grater or chop finely.

Step 3

Crack the eggs into a bowl, beat lightly with a whisk. When the mass becomes more or less homogeneous, add sour cream, beat again; then, while continuing to beat, gradually add the flour.

Step 4

In a bowl with eggs, add zucchini, salt, pepper, garlic (by the way, you can not cut it, but simply pass it through a garlic press), greens and cheese. Stir the mass again.

Option: If you have previously diced or sliced ​​the zucchini, now is the time to fry them. Set the multicooker to the “Baking” mode, grease the bowl with vegetable oil and fry the pieces for ten minutes, stirring occasionally.

After that, enter them into the egg dressing. Your labors will not be in vain - an omelet with fried vegetables is more fragrant and satisfying.

Step 5

If you have not fried the zucchini in a slow cooker, grease the bowl with oil. And in the case when the vegetables are still pre-wetted, the container is already quite oily.

Spread the egg mixture with zucchini and cheese. Wash the tomatoes, cut into circles, put on top. Select the program "Baking", time - 35 minutes.

Divide the finished steaming omelet directly in the slow cooker into portions with a silicone or wooden spatula - so as not to damage the coating. The taste of the dish is bright, summery. And the food itself will perfectly satisfy your hunger and cheer you up.

As you can see, we did not use any baking soda or other baking powder and sealers in the recipe, which provide the omelet with splendor and dense texture.

Partially airiness is achieved through the use of sour cream, and the multicooker does the rest of the work. The result is a healthy, almost dietary meal, without harmful additives and practically without fat.

In the summer, during the season of young vegetables, you can replace the zucchini in the dish with young zucchini. And to make the dish fragrant and tasty (zucchini, like zucchini, are quite fresh), add more summer greens.

The best way to serve an omelette is with a slice. whole grain bread. If desired, the dish can be watered. light sauce with greens. And to get the most out of such a meal, serve a glass of kefir or low-fat yogurt as a drink.

recepti-vmultivarke.ru

Omelet recipe with zucchini in a slow cooker and oven

Omelet is a hearty and delicious breakfast. You can try it various options, for example, egg casseroles with zucchini in the oven or slow cooker. Each omelet recipe with zucchini has its own characteristics. What are the secrets and subtleties of cooking?

Yana Kirman July 10, 2015

How to cook an omelette with zucchini correctly? Thanks to the beneficial properties and low calorie content of zucchini, the dish can be served for lunch and dinner without fear of extra pounds.

Recipe Secrets

Before you decide to cook such an omelet, consider some of the nuances:

  • zucchini is better to take young, slightly greenish. They cook faster and have a delicate taste;
  • if you are going to stew vegetables before making an omelette, you can chop them coarsely, if you immediately mix the egg mixture with a vegetable, grate;
  • add more greens - zucchini does not have a special aroma.

Useful properties of zucchini

Zucchini is easily digestible and is not an allergen. Therefore, it is suitable not only for adults, but also for children.

This vegetable has a high content of vitamins A, C, PP, minerals (copper, potassium, sodium, iron), as well as sugars, starch, protein, fiber, acids. It has anti-anemic and anti-allergic properties, normalizes water-salt metabolism, cleanses the blood and helps blood vessels and the heart work, and reduces the risk of cancer. There are few coarse fibers in it, so people with diseases of the stomach and intestines can eat it. Useful vegetable for atherosclerosis, constipation, hypertension.

Zucchini removes unnecessary fluid and salt from the body. And it is also low in calories: 20 kcal per 100 g, and this is just a godsend for those who want to lose weight.

You can cook dishes from zucchini in a slow cooker, in a skoroda or in the oven.

Omelette recipes with zucchini in a slow cooker

Oil is not used when preparing an omelette with zucchini in a slow cooker, so the dish will be dietary and healthy.

With herbs and garlic

You will need:

  • milk - 2/3 cup;
  • eggs - 3 pieces;
  • zucchini - 1 piece;
  • dill - 100 g;
  • parsley - 100 g;
  • garlic - 2 cloves;
  • salt.

Cooking

  1. On a fine grater, grate the zucchini, chop the garlic and herbs.
  2. Mix milk, salt and eggs. Whisk.
  3. Add zucchini, herbs and garlic to the mixture. Mix everything.
  4. Pour into the multicooker bowl and cook for about half an hour in the "Extinguishing" mode.

Garlic will not only add a wonderful aroma to the dish, but also restore immunity, save you from various microbes, since even during heat treatment it retains its beneficial properties.

With tomatoes

You can diversify the dish, and cook an omelette with zucchini and tomatoes.

You will need:

  • eggs - 2 pieces;
  • flour - 1 tablespoon;
  • zucchini - 1 piece;
  • tomato - 1 piece;
  • sour cream - 1 tablespoon;
  • garlic - 3 cloves;
  • dill, salt.

Cooking

  1. Grate the zucchini on a grater.
  2. Finely chop the greens and garlic cloves.
  3. Cut the tomato into circles.
  4. Whisk sour cream, salt, flour and eggs. Add garlic and herbs, beat again.
  5. Carefully fold the zucchini into the mixture.
  6. Pour the mixture into a bowl and place the tomato slices on top.
  7. Cook the omelet for 35 minutes in the "Baking" mode.

Sausage

If you want a more hearty breakfast, add sausage. Choose lean varieties.

You will need:

  • eggs - 3 pieces;
  • milk - 0.5 cups;
  • sausage - 300 g;
  • herbs, pepper, salt.

Cooking

  1. Cut the sausage into squares.
  2. Chop greens.
  3. Mix eggs, herbs, milk and whisk. Salt and pepper the mixture.
  4. Place the sausage in a bowl and pour over the egg mixture.
  5. After 30 minutes in the "Baking" mode, the dish can be consumed.
Sausage can be replaced with seafood. Try adding shrimp to your omelet. Boil them first and cut into small pieces. The dish will be not only hearty, but also exquisite. Also, unlike sausage, shrimp won't add many calories to a dish.

Egg casseroles with zucchini in the oven

In the oven, the omelette is just as tasty. True, it will be denser and less airy.

Frittatta

This is an omelet that contains at least two fillings. Bulgarian pepper and tomato can be added to the main ingredients.

You will need:

  • eggs - 3 pieces;
  • sweet pepper - 2 pieces;
  • zucchini - 1 piece;
  • flour - 1 tablespoon;
  • tomato - 1 piece;
  • onion - 1 piece;
  • milk - half a glass;
  • salt pepper.

Cooking

  1. Cut the zucchini into long strips.
  2. Pepper and onion cut into cubes, it is better to take red and yellow pepper - it will be more beautiful.
  3. Chop greens.
  4. Remove the skin from the tomato and cut into cubes.
  5. Fry the onion, add the zucchini and simmer until soft.
  6. Mix eggs with salt, pepper, flour and milk.
  7. Put the prepared vegetables and herbs in the form. Fill with egg mixture.
  8. Cook in the oven at 160 degrees for 25 minutes.
  9. Frittatta will turn out bright and saturated.

With cheese

Omelet with zucchini and cheese has a piquant taste, while remaining light and dietary.

You will need:

  • eggs - 2 pieces;
  • milk - half a glass;
  • zucchini - 1 piece;
  • hard cheese - 80 g;
  • salt, nutmeg, pepper.

Cooking

  1. Cut the vegetable into cubes and simmer until soft.
  2. Grate the cheese on a coarse grater.
  3. Whisk eggs, salt, nutmeg, pepper, milk.
  4. Combine some of the cheese, zucchini and egg mixture.
  5. Pour the mixture into a mold, sprinkle the rest of the cheese on top.
  6. Bake in the oven for approximately 25 minutes.

With cottage cheese

The combination of these products seems unusual. In fact, it is very tasty, in addition, cottage cheese is very useful. It contains a lot of calcium and phosphorus needed by our teeth and bones. In addition, zucchini contains essential amino acids (tryptophan and methionine). They have a beneficial effect on the nervous system, normalize the biliary function and have hematopoietic properties.

You will need:

  • eggs - 3 pieces;
  • cottage cheese - 130 g;
  • zucchini - 600 g;
  • garlic - 3 cloves;
  • salt, pepper, parsley.

Cooking

  1. Grate the zucchini.
  2. Mince garlic and parsley.
  3. Stir in eggs, pepper and salt.
  4. Add cottage cheese, zucchini, herbs and garlic to the egg mixture. Stir.
  5. Put the mass in a mold and bake for 20 minutes at medium temperature.

with cabbage

Cabbage and zucchini go well together. So if you want to add more vegetables to your omelet, use it.

You will need:

  • eggs - 2 pieces;
  • onion - 1 piece;
  • tomato - 1 piece;
  • sour cream - 1 tablespoon;
  • zucchini - 400 g;
  • cabbage - 400 g;
  • herbs, salt, pepper.

Cooking

  1. Grate the zucchini on a coarse grater.
  2. Onion cut into cubes and fry.
  3. Remove the skin from the tomato and cut into cubes.
  4. Shred the cabbage finely.
  5. Chop greens.
  6. Whisk eggs with sour cream, salt and pepper.
  7. Stew cabbage with zucchini until soft, add onions, tomatoes and leave for another 5 minutes.
  8. Mix vegetables and herbs with egg mixture.
  9. Pour into a mold and bake for 25 minutes.

Zucchini goes great with eggs. Therefore, an omelette or scrambled eggs with zucchini will be a tasty and healthy choice.

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Zucchini Omelet: 10 Breakfast Recipes

Delicate, light, dietary and healthy breakfast- squash omelet. Add tomatoes, greens or cheese there and you will get the best recipe cooking!

Recipe 1: Zucchini Omelette (Step by Step Photos)

Very gentle and fluffy omelet for breakfast or dinner. Healthy and low-calorie zucchini fits perfectly here!

  • 5 eggs
  • 250 ml milk
  • 400 g zucchini
  • a piece of cheese (for sprinkling the finished omelette, if desired)
  • 1-2 tbsp. l. vegetable oil for frying
  • 1 tsp provencal herbs
  • salt to taste

I cook the omelette in a non-stick frying pan with a minimum of oil, always under the lid so that it bakes well and does not have a too fried crust. For splendor, firstly, the volume of milk and eggs should be equal, and, secondly, I beat it in a shaker. The most delicious, of course, young zucchini, without seeds and with a delicate skin that does not need to be peeled.

Grate the washed zucchini on a coarse grater.

Heat over medium heat 1 tbsp. l. vegetable oil. Add zucchini. After 1-2 minutes, the zucchini will reduce by half in volume and let the juice go. We evaporate the excess liquid for 5 minutes, stirring occasionally. Stew the zucchini, but do not fry. At the end of cooking, you can add a second tablespoon of oil.

In the meantime, prepare the omelet mixture: eggs, milk, Provencal herbs shake vigorously in a shaker or 0.7 l jar with a well-closed lid.

Pour the egg and milk mixture over the zucchini. Cover with lid and reduce heat to low.

Thus, it will take 12-15 minutes for the omelet to rise well and stew.

Arrange the omelet on plates and sprinkle with grated cheese. Salt I add in already ready meal. Bon appetit!

Recipe 2: Omelette with Zucchini and Tomatoes

  • Chicken egg - 6 pcs.
  • Zucchini - 1 pc.
  • Tomato - 3 pcs.
  • Milk - ¾ tbsp.
  • Salt - to taste
  • Butter - 20 g
  • Olive oil - 1 tbsp. l.

Grate the zucchini on a coarse grater and, adding a pinch of salt, mix and leave for 10 minutes to let the juice flow.

At this time, beat the eggs with milk and a pinch of salt.

Beat until foamy for 4-5 minutes.

Heat a frying pan well and melt a piece of butter. We also add olive oil. When warmed up well, reduce the heat to a minimum. (IMPORTANT!!! Reduce the flame as little as possible).

Add the squeezed zucchini to the eggs and mix.

Put the sliced ​​tomatoes into the pan.

Gently pour eggs and zucchini on top. Cover with a lid and leave for 20 minutes. Do not open the lid, otherwise the omelet will settle.

Turn off the stove and leave the omelet under the lid for another 5-7 minutes.

Put on a plate and sprinkle with your favorite herbs. I have dill. Bon appetit.

Recipe 3, simple: omelette with cheese and zucchini

This recipe is very easy to prepare. The dish is equally loved by both adults and children. The omelet will turn out quite nutritious, so it is ideal for breakfast.

  • Zucchini - ½ pc.
  • Green pea- 50 g.
  • Chicken eggs - 3 pcs.
  • Milk - 50 ml.
  • Grated coarse cheese - 2 tbsp.
  • Spices - to taste.

Cut the zucchini into small cubes.

Break the eggs into a deep plate, add milk and season to taste (ground black pepper and fenugreek, thyme are used in the photo).

Mix. Don't whip!

Fry the zucchini until golden brown, lightly salt.

Add peas.

Pour over the egg mixture.

Sprinkle with grated cheese.

Cook over a fairly low heat under a transparent lid until cooked - about 10 minutes.

Omelette is ready!

Recipe 4: omelette with zucchini in the oven (with photo)

  • 1 small young squash
  • 3 large chicken eggs
  • 200-300 ml. milk
  • salt, pepper to taste
  • butter for lubrication (preferably butter or ghee)

The first step is to prepare the omelet filling. To do this, beat the milk with eggs and salt. You can also add any spices and herbs there, if you like it. I added ground black pepper. Set aside and move on to the zucchini filling.

Rinse the zucchini, cut off the tails and grate it on a coarse grater. Put the grated zucchini in a baking dish, greased with oil, salt and then pour the prepared omelet filling. If the zucchini is grated in advance, then it will simply soften, give juice and the omelette may not work.

We send the omelet to a preheated oven to 180 degrees. In my oven, such a dish is cooked for 20 minutes, yours may cook faster or a little longer - after all, ovens are different.

Bon appetit!

Recipe 5: omelet with zucchini in a slow cooker

If you want to cook a delicious breakfast or dinner, I suggest making an omelette in a Redmond slow cooker with delicate sauce zucchini. This dish is quite light, simple, very tasty; Incredibly fast cooking and lightning-fast eaten. Available all year round, as zucchini can always be frozen or bought fresh. If you are freezing your own zucchini, cut the vegetables into slices. Then they will be easy to use for cooking any dishes. So, I present to your attention a wonderful recipe for an omelette in a slow cooker.

  • small young zucchini - 2 pcs.
  • eggs - 5 pcs.
  • salt - to taste
  • sour cream - 2 tbsp. l.
  • vegetable oil - 40-50 g.

This omelet could be made with raw zucchini. But I preferred to pre-fry them until golden brown. The result made me happy. I'll tell you how I did it. Zucchini cut into slices. I took small fruits. They are both tastier and softer. Yes, and the circles are neater. Salted the zucchini.

Pour vegetable oil into the multicooker bowl. I laid out the zucchini circles in one layer. Turned on the "frying" mode for 15 minutes. But this does not mean that you need to fry all 15 minutes. During this time, I fried three servings of zucchini. Roasted until browned. By the way, I did not dip it in flour at all.

Turned over and fried on the other side. Then she laid out the finished zucchini on a paper napkin. Excess fat has been absorbed.

Now the next stage of cooking an omelette in a Redmond slow cooker. I put the fried zucchini in several layers in the bowl. The bigger, the better. It is important that there is oil at the bottom of the bowl.

I beat the eggs with a fork with sour cream. By the way, I took sour cream, because there was no milk. If you replace milk, you get about ¾ of a multi-glass. I liked it with sour cream, because the omelette turned out to be especially tasty and lush. I pour the mixture of eggs with sour cream over the zucchini. This multicooker model (Redmond 4502) has a “multi-cook” function, where it is possible to manually set the temperature and cooking time. I chose this same “multi-cook” program, then set the temperature to 120 degrees and the cooking time to 15 minutes. I close the lid and wait for the end of cooking.

Omelet in the Redmond slow cooker with zucchini is ready. It is easily removed from the bowl. It turned out magnificent, tender, tasty dish for two or three persons.

We serve the omelette to the table hot, sprinkled with chopped herbs.

Recipe 6, step by step: steamed zucchini omelette

Omelet with zucchini is obtained according to this recipe is very airy. As always, a kitchen assistant, a slow cooker, comes to my aid in preparing an omelet.

  • Zucchini - 1 piece (small)
  • Eggs - 2 pcs.
  • Milk - 2-3 tablespoons (optional)
  • Salt and pepper - to taste

Three zucchini on a fine grater. Add eggs to it and mix well with a fork.

Add salt and pepper to your taste. We lay out the blank for the omelet in the bowl and install it in the container-steamer of the multicooker.

First, pour about 1 liter into the multicooker bowl. water. Set the STEAM COOKING mode and the time to 20-25 minutes. This will be enough. After the signal about the readiness of the omelet sounds, open the lid and observe just such a beautiful picture. This is how our omelet rose.

We decorate the top of the omelette with fresh herbs and serve it to our family for breakfast, lunch or a light dinner. In addition, you can offer fresh vegetables to such a squash omelette.

Recipe 7: Omelet with Zucchini in a Pan

  • zucchini, ½ pieces
  • egg, 2 pieces
  • cheese, 30 grams
  • meat, 30 grams
  • green onion, 1 sprig.
  • parsley, 2 sprigs
  • dill, 2 branches.
  • salt, to taste
  • milk, to taste

I cut the zucchini into small cubes, peeling it, since the peel was not perfect, it is better not to peel it if appearance raises no objections. Finely chop the meat, fry everything in a frying pan with a drop of vegetable oil until lightly browned, stirring occasionally.

We break the eggs into a bowl, pour in the milk - I always add it by eye, you need about 50-100 ml for 2 eggs, or to taste, add salt and beat with a fork, pour into the pan, mix.

We cut the greens finely, sprinkle the already seized omelette, sprinkle with grated cheese on a fine grater, cover with a lid, make a minimum fire and wait for 7-10 minutes until the omelet seizes completely and rises slightly.

This is what the finished omelet looks like. A great option to start the day, one of my favorite breakfasts.

Bon Appetit everyone!

Recipe 8: Zucchini Omelet with Cheese and Herbs

  • sour cream - 1-2 tablespoons;
  • salt - to taste;
  • sunflower oil - 2-3 tablespoons;
  • ground black pepper - to taste;
  • greens - to taste;
  • hard cheese - 50 grams;
  • chicken eggs - 4 pcs;
  • zucchini - 2 pcs

My carefully zucchini. While the zucchini is fresh and young, you can not peel off the skin - it is still soft and delicate in taste. Grind the zucchini on a coarse grater.

Add eggs to chopped zucchini.

And mix thoroughly. Then add 1-2 tablespoons of sour cream.

Sour cream can be replaced with cream, kefir, sour milk and even mayonnaise. All of these ingredients give the same tasty result. But even if none of them is lost in your refrigerator, then you can make an omelet like this - it will work out anyway. I still love using sour cream.

We mix. And add greens.

Pour the oil into the pan and wait until it heats up.

Our "omelette" is almost ready. It remains only to put it in the pan.

After the omelette is placed in the pan, sprinkle with grated cheese

and be sure to cover it with a lid. We put on a small fire. And we forget about the scrambled eggs for 15-20 minutes. I often cook in a cast-iron pan - my omelette does not burn in it.

By opening the lid, you will understand whether the omelet is ready or not. In extreme cases, you can "dig out a piece")

And now our omelet is ready. It can be served with sour cream, herbs. You can put smoked sausages, pieces of meat, mushrooms into it... Everything is up to your taste! Or serve with a side dish (pasta, potatoes, rice).

Recipe 9: Zucchini Omelette with Garlic (Step by Step)

An omelette according to this recipe is lush, tender and airy. Crispy zucchini in the middle and fragrant garlic make it a gourmet dish.

Great for breakfast, lunch or light dinner. Serve with a salad fresh vegetables. Just lick your fingers!

  • young zucchini 1 piece medium size
  • garlic young 5 tooth.
  • raw chicken egg 4 pcs
  • milk or water 200 ml
  • salt and pepper to taste
  • ground nutmeg to taste
  • pepper mixture to taste
  • fresh dill 2 pcs = 2 sprigs for decoration
  • lettuce leaves 4 pieces for decoration

Wash the zucchini, dry it, cut into thin rings. Peel the garlic, cut into thin slices. Reserve 1 chopped clove for serving.

In a skillet, heat 1 tbsp. l. vegetable oil. Add the zucchini and garlic and sauté quickly over low heat until the zucchini is slightly soft.

Beat eggs with a fork. Add milk, salt and spices, beat again lightly.

Pour the egg mixture into the pan with the zucchini, cover and fry over low heat for 3-5 minutes.

When the omelette is puffed up on top, turn off the heat, cover the pan with a lid with a towel or a blanket and keep it that way for another couple of minutes. So the eggs will reach the top of the readiness.

Arrange lettuce leaves on a serving platter. Spread a portion of the omelet on top, sprinkle with chopped dill and garlic. Bon appetit!

Recipe 10: Delicate Diet Omelet with Zucchini

Zucchini is very useful: they contain not only proteins and carbohydrates, but also vitamin C, carotene, pectins, B vitamins, as well as potassium, magnesium, iron and calcium salts. Due to their low fiber content, they are widely used in diet food, because they have a low calorie content (20 kcal).

  • egg - 3-4 pcs.
  • zucchini - 250-300 g.
  • bunch of greenery
  • salt and pepper to taste
  • small piece of butter

We clean the zucchini from the skin and seeds, three straws.

We put the shabby zucchini in a heated and buttered pan and fry over low heat, stirring occasionally, until soft.

Wash and finely chop the greens. Beat the eggs with salt and pepper and add the greens there, mix well.

Pour the egg mixture into the pan over the cooked zucchini and cover the pan with a lid so that the eggs set faster.

As soon as the eggs are ready, the omelet can be cut into portions, laid out on plates and served.

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