Goat Cheese & Zucchini Omelet for Two
Eggs & zucchini creamily enveloped by warm and creamy tangy goat cheese and sweet caramelized onion mixture. When you've got zucchini overload and aren't sure what to do, this is my go-to recipe that feeds the need.
Yield
2 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
*
|
| ½ | teaspoon |
salt
plus a pinch or two for the onions |
*
|
| ¼ | teaspoon |
black pepper
freshly ground, to taste |
*
|
| 1 | tablespoon |
butter
divided |
*
|
| ½ | small |
onions
thinly sliced |
*
|
| 6 | ounces |
zucchini
one small or ½ medium |
*
|
| 2 | ounces |
goat (chevre) cheese
|
*
|
| ½ | tablespoon |
chives
fresh, finely chopped |
*
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
eggs
|
*
|
|
| 0 |
salt
plus a pinch or two for the onions |
*
|
|
| 0 |
black pepper
freshly ground, to taste |
*
|
|
| 0 |
butter
divided |
*
|
|
| 0 |
onions
thinly sliced |
*
|
|
| 0 |
zucchini
one small or ½ medium |
*
|
|
| 0 |
goat (chevre) cheese
|
*
|
|
| 0 |
chives
fresh, finely chopped |
*
|
|
| 0 |
parsley leaves
fresh, minced |
*
|
Directions
Make the filling
Halve the zucchini. Using a small spoon, a grapefruit spoon works well; scoop out the spongy, seedy center that contains too much moisture and can make the zucchini mushy. Then, halve each half and cut the quarters of the zucchini strips into 1/2-inch pieces.
Add four eggs and a 1/2 teaspoon of salt into a small mixing bowl and whisk together.
Melt the butter in a non-stick pan using medium heat. Add the onions, sprinkle with a pinch or two of salt, and cover, cooking and stirring occasionally, until caramelized and brown, about 4 to 6 minutes.
Add the zucchini and cook, stirring frequently, until tender-crisp. Take your time, another 4 to 6 minutes.
Transfer to a bowl, stirring in the goat cheese and black pepper to thoroughly soften and combine.
Make the omelet
Clean out the skillet with a paper towel and heat one tablespoon of butter until bubbling and coating the pan. Add the eggs, shake the pan, and bring the edges to the center using a spatula. Keep things moving, cooking until the eggs' tops are still runny and almost cooked, just one or two minutes. Then cover and remove from heat and let stand until the eggs are set about 4 minutes.
Assemble
Using a spatula to release the omelet, slide it onto a plate. Spread the goat cheese, zucchini, and onion mixture over one-half of the omelet, sprinkle half of the parsley and chives over the filling, and fold over the other half to enclose the mixture.
Garnish with the remaining herbs, cut in half, and serve immediately.
