Cheesy Omelet With Zucchini

This omelet with zucchini is a quick and easy breakfast recipe that is always in season.

Made with fresh zucchini, eggs, and cheese this juicy recipe is practically a fest for breakfast or brunch.

omelet with zucchini

Because we always need another excuse for adding more greens into our diet here is a wonderful veggie-packed breakfast the whole family can enjoy.

When you’re eating this good it’s hard to imagine that it’s healthy for you, but it is.

This zucchini omelette is a great dish for packing in extra proteins, antioxidants, vitamins, and nutrients that your body needs.

Zucchini Egg Omlette 

Loaded with zucchini and cheese this dish is as comforting as it is tasty. It’s a great way to use up the fresh zucchini you may have in your garden but it’s also a great way to save money because these veggies can be pretty cheap in your grocery store year-round and we won’t need much to make this simple recipe. Putting zucchini in an omlette may not be the norm, but it totally should be.

Cheesy Zucchini Omelet Ingredients

Ingredients you’ll to make an omelet with zucchini:

  • Zucchini
  • Olive oil
  • Garlic powder
  • Eggs
  • Shredded parmesan cheese
  • Mozzarella cheese
  • Salt

For the exact amounts needed, please see the recipe card below.

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How to Make Cheesy Zucchini Omelet

Dice the zucchini into bite-sized pieces and place it into a skillet with a tablespoon of olive oil.

Cheesy Zucchini Omelet Step 1

Saute until golden and soft.

Cheesy Zucchini Omelet Step 2

Season with salt and then set the zucchini aside.

In a bowl, beat your eggs.

Cheesy Zucchini Omelet Step 3

Add in the parmesan cheese and garlic powder and stir to combine. Set it aside.

Cheesy Zucchini Omelet Step 4

Now add one tablespoon of olive oil to your empty skillet and pour in the beaten eggs. Allow to cook for a couple of minutes without moving it.

Once the sides are golden you can flip the base of the omelet so place the cooked side up.

Add the mozzarella cheese and sauteed zucchini to the egg. Cook for another minute or so, or until it’s cooked to your liking.

Cheesy Zucchini Omelet Step 5

Finally, fold the omelet in half and remove it from heat.

Cheesy Zucchini Omelet Step 6

Slide onto a serving plate and enjoy while warm.

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Recipe Tips

Omelets are a great choice to meal prep your lunch.

You can use any variety of zucchini for this recipe. I chose to use Grey Zucchini because that is what I had on hand.

Though it is excellent freshly made, this zucchini omelet recipe is also enjoyable as its reheated version, within the first 24 hours.



What are the benefits of zucchini?

Zucchini has zeaxanthin in it which along with other compounds helps to prevent oxidative stress and cancers. Zucchini is packed with antioxidants and Vitamin B6 and can help with your eye health, heart health, and more. Believe it or not, zucchini is considered a superfood by science standards and it’s pretty remarkable how many health benefits can be tucked away below that green skin. Just don’t forget that there are a lot of benefits IN the green skin as well.

Should you saute veggies before adding to omelette?

Yes, especially when it comes to this zucchini omelet, you’re going to want to make sure that you saute the veggies well because otherwise they won’t get warm and soften as they should. By cooking them first and getting the veggies nice and soft you can make sure that you’re biting into an omlete that melts in your mouth and is tender and not one that is hard and crunchy.

Is this zucchini omelette keto?

Yes, this is a keto friendly recipe thanks to the ingredients list. You may be able to make simple substitutions and adaptions to make it even healthier if preferred.


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We love zucchini around here and it’s not hard to see why. Check out these other great zucchini recipes for more superfood fuel.

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Cheesy Zucchini Omelet

Yield: 2
Prep Time: 25 minutes
Total Time: 25 minutes

Quick and easy to make zucchini omelet. It tastes juicy and cheese, great for breakfast or a quick lunch.


  • 1 zucchini
  • 2 tbsp olive oil
  • ¼-½  tsp garlic powder, to taste
  • 5 eggs
  • ⅓ cup shredded parmesan
  • ⅓ cup diced/shredded mozzarella 
  • ½ tsp salt


  1. Chop the zucchini into bite-size pieces, place it in a skillet with one tablespoon of olive oil and sauté until golden and soft. Season with salt. Set aside.
  2. Take a bowl and beat the eggs, add parmesan and garlic powder and stir to combine.
  3. Next, add one tbsp of olive oil into a skillet and heat it.
  4. Then, pour beaten eggs, and let it cook for a couple of minutes. Don’t move it, or it will be difficult to fold it afterward.
  5. Once the sides are golden, you can flip the base of the omelet, add diced mozzarella, and sautéd zucchini. Cook it for one more minute or to taste.
  6. Finally, fold the omelet over and remove it from heat.
  7. Serve warm.

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Author: Nicole V L Durham

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