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Grandma Joan’s Zucchini Omelet

Make 5-6 servings


  • 1 onion, thinly sliced
  • 1/3 red bell pepper, cored, seeded, and finely chopped
  • 2 tablespoons  extra virgin olive oil, divided
  • 1 medium or 2 small zucchinis, grated
  • 5 eggs
  • salt to taste
  • pepper to taste
  • 2 to 4 tablespoons sun-dried tomatoes
  • 2 tablespoons almond slivers
  • ½ cup reduced-fat cheddar cheese, grated


  1. In a stovetop pan, sauté the onion and bell pepper in 1 tablespoon of the olive oil for 4 to 5 minutes and set aside.
  2. Heat the remaining tablespoon olive oil over medium heat in a large, nonstick frying pan, preferably one that has a fitted lid. Layer the bottom of the frying pan with grated zucchini. Once it has lightly browned, add the onion and bell pepper and lightly sauté.
  3. Whisk the eggs together in a small bowl.  Pour the eggs into the pan.  Add the salt, pepper, sun-dried tomatoes, and almond slivers.
  4. Sprinkle the top with the reduced-fat cheddar cheese so that the omelet is almost completely covered.
  5. Cover the pan with a tight-fitting lid and reduce the heat to low. The omelet will puff slightly when done.