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–+ servings
Open-Face-Zucchini-Omelet
This open-face zucchini omelet is a light, savory dish that brings out the fresh flavor of seasonal vegetables with simple pantry staples. A delightful fusion of sautéed zucchini, bell pepper, and eggs, it’s gently cooked until golden on the bottom and then finished in the oven for a fluffy, set top. The grated Parmesan adds a salty richness, and the green pepper brings a bright, earthy bite. Ideal for brunch or a light dinner, it’s versatile and easily customizable with your favorite veggies or herbs.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Brunch
Cuisine American
Servings 6
Calories 139 kcal

Ingredients
  

  • 6 eggs
  • 1 tbsp cream
  • 1 tbsp butter
  • 2 tbsp Parmesan cheese (grated )
  • salt (to taste)
  • pepper (to taste)
  • 2 cups zucchini (chopped, about 2 medium)
  • 1 green pepper (chopped)
  • 2 tbsp oil

Instructions
 

Step 1: Prep Ingredients

  • Chop zucchini and green pepper. Preheat oven to 350°F.

Step 2: Sauté Vegetables

  • Heat oil in an oven-safe skillet over medium heat.
  • Sauté zucchini and green pepper for about 5 minutes until just tender.

Step 3: Make Egg Mixture

  • In a bowl, combine eggs, cream, butter (softened or melted), Parmesan, salt, and pepper.
  • Beat well until fully blended.

Step 4: Cook Omelet on Stove

  • Pour egg mixture into the skillet over the vegetables.
  • Stir gently and cook over medium heat for about 2 minutes or until eggs begin to set on the bottom.

Step 5: Bake Until Set

  • Transfer the skillet to the preheated oven.
  • Bake for 5–6 minutes or until the top is just set.

Step 6: Serve

  • Remove from oven, cut into wedges, and serve warm.

Tips

  • Add sliced mushrooms with the zucchini for extra earthiness.
  • Swap green pepper for red or yellow for a sweeter flavor.
  • Sprinkle additional Parmesan on top before baking.
  • Add fresh herbs such as basil, parsley, or chives before serving.
  • For a heartier meal, add cooked crumbled sausage or bacon.
  • Use a non-stick or cast-iron skillet that can go from stovetop to oven.
  • Replace cream with half-and-half or milk for a lighter version.
  • Add a pinch of paprika or chili flakes for gentle heat.
  • Serve with toasted bread or a light green salad.

Nutrition

Calories: 139kcalCarbohydrates: 5gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 168mgSodium: 112mgPotassium: 208mgFiber: 1gSugar: 3gVitamin A: 443IUVitamin C: 23mgCalcium: 60mgIron: 1mg
Keyword brunch, eggs, omelet, open-face omelet, skillet meal, vegetable breakfast, vintage recipe, zucchini
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