Zucchini Oven Omelet Recipe

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Having been married for 50 years, I've had a lot of experience cooking meals for family and friends. They enjoy whatever I make, but this variation of a standard omelet is everyone's favorite.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings


  • 2 cups chopped zucchini
  • 1/4 cups chopped green pepper
  • 1/4 cup vegetable oil
  • 6 eggs, lightly beaten
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon half-and-half cream
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 223 calories, 19 g fat (6 g saturated fat), 230 mg cholesterol, 369 mg sodium, 3 g carbohydrate, 1 g fiber, 10 g protein.


  1. In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese.
  2. Bake at 350° for 5-7 minutes or until eggs are set and cheese is melted. Yield: 4-6 servings.
Originally published as Zucchini Oven Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p14

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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