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Zucchini Omelet


Zucchini Omelet

I swear this tastes better than it looks… and the picture in the recipe book looked a lot better too. I think I had the pan too hot when I fried the zucchini.

Recipe from: The Little Big Vegetarian Book

3 large zucchini/courgettes
1/2 cup plain flour
1/2 cup extra-virgin olive oil
6 eggs
salt and freshly ground black pepper to taste

1. Slice the zucchini into thin wheels and coat with flour, shaking off any excess.
2. Heat all but 2 tablespoons of the oil in a large frying pan over high heat until very hot.
3. Saute the zucchini for about 8 minutes, or until lightly browned.
4. Drain well on paper towels.
5. Discard the oil and replace with the remaining oil. Arrange the zucchini in a single layer in the pan and return to medium-high heat.
6. Beat the eggs in a medium bowl. Season with salt and pepper.
7. Pour the egg mixture into the pan and cook for 4-5 minutes.
8. Turn on the broiler (grill) and broil the frittata for 3-4 minutes, or until the top is golden.
9. Turn out onto a heated serving dish and serve hot.

Pattie Cordova is founder of Cordova Media Group, LLC, a boutique social media consulting firm that develops and creates social media strategies for businesses. She manages and is EIC for LMVL SoCal. In her spare time (what little there is LOL) she enjoys working out, hanging out with her family (two chiclets and a Hubster) and traveling.

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Living Mi Vida Loca is an award-winning site that covers Latina lifestyle topics and offers insights into things to do in the Southern California area and beyond.

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