THE RECIPE JOURNAL · Breakfast
Zucchini and Potato Omelette
This simple and delicious omelette combines tender zucchini and crispy potatoes for a satisfying meal any time of day. It’s quick to prepare and perfect for a cozy breakfast or light dinner.
FROM THE KITCHEN • Zucchini and Potato Omelette
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by boiling a big pot of water. Toss in the potatoes and let them cook for about 5 minutes. Once they're done, drain them and set aside.
02
Step 2
Next, heat some oil in a deep cast iron skillet over medium heat. Add the zucchini and onion, and cook them until they turn a nice golden color, around 5 to 7 minutes. Then, gently stir in the potatoes so everything mixes together.
03
Step 3
In a bowl, beat the eggs with oregano, cayenne pepper, salt, and pepper. Pour this mixture evenly over the veggies in the skillet. Give it a gentle stir with a fork to combine everything, and let it cook until the eggs start to set, which should take about 5 to 10 minutes.
04
Step 4
While the eggs are cooking, move an oven rack to about 6 inches from the broiler and preheat the broiler. When the eggs are mostly set, pop the skillet under the broiler for around 5 minutes until the top turns golden brown. Keep an eye on it so it doesn’t burn!
Why you’ll love it
This dish is a delicious way to enjoy fresh vegetables in a simple, comforting meal. It’s light yet filling, and perfect for any time of the day. The combination of zucchini and potatoes adds great texture and flavor.
How to serve
Serve warm with a side of fresh salad or crusty bread. It also pairs nicely with a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to keep the omelette moist and flavorful.
