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Zucchini Omelettes


Zucchini Omelettes



1 small onion, finely chopped

2 cups grated zucchini

4 eggs, beaten

4 tbsp. flour

1/4 cup parsley, finely chopped salt and pepper to taste Olive oil or ghee


1. In a sauté pan, heat a little olive oil or ghee over medium heat and sauté the onion for a few minutes, until softened and translucent. Grate the zucchini and add to the onions in the pan. Cook, stirring occasionally, until the zucchini cooks down, releases its liquids, and becomes dry, between 5-10 minutes. Turn off heat.

2. While the zucchini cooks down, in a separate bowl, beat your eggs, add in chopped parsley, flour, salt and pepper. Add zucchini mixture to your egg mixture, and stir to combine.

3. Wipe out your sauté pan, return to medium heat, and pour in a generous amount of olive oil, clarified butter (ghee), or a mixture of the two. Wait until the fat heats up, and then start dropping large spoonfulls of batter into the pan, flipping once, when the first side is golden brown. You can make small (silver dollar) fritters or larger fritters. Remove to a towel lined plate to drain, salt, and then serve. Yield: about 10 medium omelettes Cheesy Change Up: These also taste wonderful with a little cheese mixed in. Try different flavors - soft goat cheese, tangy feta cheese, raw cheddar, sharp Parmesan.