Zucchini – Omelette with Cheese

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

2 small zucchini (approx. 0 cm tall)
2 tablespoon sunflower oil or olive oil
4 egg (s)
4 tablespoons milk
1 tablespoon parsley, freshly chopped
50 g Gouda, freshly rated
1 teaspoon vegetable stock, grained
Salt and pepper, freshly ground

Instructions

Wash the zucchini and pat dry, remove the stem and flower base and cut the zucchini into fine sticks. Heat the oil in a pan and fry the zucchini until golden brown. Season with salt and pepper.
Turn the hotplate on low. Whisk the eggs with milk, cheese, parsley and the granulated broth and pour the mixture over the zucchini. Put the lid on and let the omelette set on a low level.
It goes well with fresh tomato salad or lettuce.
The omelette tastes very good with the cheese, but it also tastes without it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.