This zucchini omelet with ham and cheese is a hearty, low-carb breakfast that eats like a meal. Grated zucchini keeps it tender while the folded ham-and-cheese center turns irresistibly melty. For more morning ideas, see our Omelette Lavash with Cheese and Tomatoes and Hot Omelet Sandwich, or the savory Chicken Nests with Zucchini and Carrots.
Ingredients
- 1 small zucchini (~200 g / 7 oz)
- 2 eggs
- 40 g (3 tbsp) rice flour
- 40 g (1.4 oz) grated cheese
- 45 g (1.6 oz) turkey ham, sliced
- Salt, spices, and herbs to taste
Instructions
- Grate the zucchini, let it rest for 7-10 minutes, then squeeze out the excess liquid.
- Mix the zucchini with the eggs, rice flour, half the cheese, and your spices and herbs.
- Spread the mixture on a hot non-stick skillet, layer the ham and remaining cheese on one half, and fold the omelet over.
- Cook until golden on both sides and serve hot.
Tips
- Squeeze the grated zucchini well — this keeps the omelet fluffy, not soggy.
- A good non-stick skillet needs no oil for this recipe.
- Swap the ham for chicken or mushrooms to make it vegetarian.
Find more omelet techniques on Serious Eats and Allrecipes.
Nutrition (per 100 g): 106 kcal | Protein 7.3 g | Fat 4.4 g | Carbs 9.8 g