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Mushroom and Zucchini Omelette


Recipe Info

  • Servings : 2
  • Cook Time : 20m
  • Ready In : 20m


  • 10g butter
  • 1tsp bottled crushed garlic
  • 25g button mushrooms, sliced thinly
  • 50g grated zucchini
  • 1 green onion, chopped finely
  • 2 eggs
  • 1tbsp water
  • 30g grated cheddar cheese


Step 1

Heat half the butter in small non-stick frying pan, add garlic and mushrooms; cook, stirring, until mushrooms are just browned.

Step 2

Add zucchini and onion; cook, stirring, until zucchini begins to soften. Remove vegetable mixture from pan.

Step 3

Whisk eggs and the water together in small bowl, add cheese; whisk until combined.

Step 4

Heat remaining butter in same pan, pour egg mixture into pan; cook, tilting pan, over medium heat until almost set.

Step 5

Place vegetable mixture evenly over half of the omelette; using egg slice, flip the half over vegetable mixture. Using egg slice, slide omelette gently onto serving plate.

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