Omelet with Zucchini and Tomatoes in a Pan
A delicious, colorful, and simple breakfast for the whole family! Omelet with zucchini and tomatoes in a pan is the perfect way to start your day with a smile. It’s light, healthy, filling, and doesn’t take much time to prepare.
Updated : 04 November, 2025
Easy
About 20 min.
Ingredients
250 grams
Zucchini
200 grams
Tomato
5
Eggs
2
Garlic
10 grams
Parsley
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients. Use large eggs - if they’re small, take one extra. You can use either light-green zucchini or regular green ones. In addition to parsley, any fresh herbs like dill or cilantro will work.
Step 2
Crack the eggs into a bowl and whisk until the yolks and whites are combined.
Step 3
Wash the zucchini thoroughly. If it’s young, you can leave the skin and seeds; if mature, peel and remove the core. Cut into small cubes.
Step 4
Wash the tomatoes, cut into quarters, and remove the wet core with seeds, keeping only the flesh. Choose firm but ripe tomatoes so they hold their shape.
Step 5
Chop the remaining tomato flesh into small pieces.
Step 6
Finely chop the garlic and parsley. You can replace fresh parsley with 1 tsp dried parsley if desired.
Step 7
Heat 1 tbsp of vegetable oil in a pan. Add the zucchini and fry over slightly above medium heat for 7-8 minutes, stirring occasionally until the zucchini softens.
Step 8
Add the tomatoes, garlic, and part of the herbs to the pan. Fry over high heat for 1 minute, stirring constantly.
Step 9
Transfer the sautéed vegetables into the bowl with beaten eggs and stir immediately. If the vegetables are too hot, let them cool slightly first to avoid scrambling the eggs. Add salt and pepper to taste and mix.
Step 10
Heat the remaining vegetable oil in the pan and pour in the omelet mixture. Sprinkle the rest of the chopped herbs on top.
Step 11
Cook the omelet on low heat, covered, for 5-10 minutes. Make sure the bottom doesn’t burn and the top sets properly. If the bottom browns too quickly while the top is still undercooked, turn off the heat and let the omelet finish cooking from residual heat, or place the uncovered pan in the oven under a low broil (grill) setting.
Step 12
Sprinkle the finished omelet with the remaining parsley or herbs and serve warm. Enjoy your meal!