Zucchini Omelette | Easy Zucchini Recipe | Courgette Omelette

The zucchini omelette is not only delicious but also easy to make. It is the perfect breakfast that everybody will enjoy!
Recipe: Zucchini Omelette
Serves 2
Ingredients:
625g (22 oz) of zucchini/courgette
2 large eggs
7 to 8 tablespoons of all-purpose/plain flour
1 teaspoon of grated garlic
1 teaspoon of salt
½ teaspoon of black pepper
1 small brown onion, chopped
Serving sauce (recipe in video)
Serving sauce:
8 tablespoons of sour cream
½ teaspoon of grated garlic
1 tablespoon of dill
½ teaspoon of salt
¼ teaspoon of black pepper
Instructions:
1. Wash the zucchini and trim off ends. Grate the zucchini on the coarse side of a box grater.
2. Transfer the grated zucchini to a large bowl. Beat the eggs and add to the zucchini. Add garlic, onion, salt, and pepper. Mix. Add flour gradually and mix until combined. Do not overmix.
3. On medium-high heat, in a non-stick pan, heat some light olive oil. Pour the mixture in the heated pan and even it out using a spatula. Cover the pan with a lid and cook for 10 minutes.
4. After 10 minutes of cooking, uncover the pan. Cover the pan with a plate and flip over the pan. Put the omelette back in the pan (see video). Reduce heat to low. Cover the pan and cook for another 10 minutes. Uncover the pan and turn off heat.
5. For the sauce, mix all the ingredients together.
6. Serve the zucchini omelette with a dollop of the sauce. Enjoy!
Notes/Tips:
- Once cooled, store the zucchini omelette in an airtight container in the fridge for 3 to 4 days.
- The zucchini omelette can also be served with sour cream or natural yogurt.