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🍳 Zucchini and Dill Omelette

274 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the zucchini thoroughly under running water.
  2. 2. Cut off the hard ends of the zucchini.
  3. 3. Grate the zucchini coarsely.
  4. 4. Wash the dill under cold water.
  5. 5. Let the dill drain so that no water remains on it.
  6. 6. Remove the thick, tough stems from the dill.
  7. 7. Finely chop the dill leaves.
  8. 8. Pour oil into a frying pan.
  9. 9. Heat the oil on medium heat.
  10. 10. Add the grated zucchini to the hot pan.
  11. 11. Fry the zucchini for about 4 minutes.
  12. 12. Crack the eggs into a separate bowl.
  13. 13. Season the eggs with salt and pepper.
  14. 14. Whisk the eggs vigorously until well mixed.
  15. 15. Add the fried zucchini to the egg mixture.
  16. 16. Add the chopped dill to the egg mixture.
  17. 17. Mix all ingredients in the bowl thoroughly.
  18. 18. Take the pan off the stove, but do not wash it.
  19. 19. Melt one tablespoon of butter in the pan over medium heat.
  20. 20. Pour half of the egg mixture into the pan.
  21. 21. Cook the omelette for about 5 minutes until it sets.
  22. 22. Carefully flip the omelette to the other side.
  23. 23. Fry the other side for another 3 minutes.
  24. 24. Melt another tablespoon of butter in the pan.
  25. 25. Pour the remaining egg mixture into the pan.
  26. 26. Repeat the cooking process for the second omelette.
  27. 27. Cut the finished omelettes into portions.
  28. 28. Plate the omelettes on plates.
  29. 29. Serve the omelettes with bread.

Nutrition per serving