Zucchini Omelette – breakfast, lunch or dinner take your pick!


Do you make yourself a proper lunch when you are home alone, or dinner for that matter? I’m a bit hit and miss. If there are leftovers I’ll eat those, in summer I’ll whip up a salad but somedays the whole days go past and I’ve not had anything substantial since breakfast.  I’m trying to get better at stopping and making sure I do make myself a proper lunch and eggs are always a great way to sort that out. This zucchini omelette ticks all the boxes for a quick and easy lunch that tastes great.

I’m also trying to find ways to use up my abundance of lemons.  This zucchini omelette has just a squeeze of juice at the end but it still counts I think!  The last time I had loads of lemons I wrote about all the different ways to use them here so this time I’m trying out new ways – watch for posts using lemons this week.  Now none of that really has anything to do with this Zucchini Omelette but I’ve been on my own too long today so am obviously in need of a chat!

Zucchini Omelette – breakfast, lunch or dinner. While I had it for lunch today I think it would make a great Sunday night dinner or a really tasty and easy brunch.

It’s a complete meal, healthy, nutritious, simple and quick.  Recipe is for one so just multiply the quantities for more.


Zucchini Omelette for One (just multiply if you want more)


  • 2 Tbsp olive oil
  • 1 garlic clove, crushed
  • 1/2 zucchini, thinly sliced
  • 1/4 brown onion, finely diced
  • 3 - 4 sage leaves, roughly chopped
  • 2 eggs, hand whisked
  • 1 Tbsp parmesan cheese, finely grated
  • squeeze of lemon juice
  • salt & pepper to taste


  1. Heat half the oil in a small fry pan and add onion and cook for 1 minute then add garlic and zucchini. Saute for about 2 minutes then add the sage leaves for another minute or so, stirring regularly so they don't stick or burn.
  2. Remove from pan and set aside
  3. In a bowl whisk the eggs, parmesan, salt & pepper. Add the other half of the olive oil to the fry pan and pour in the egg mixture cook over a medium - low heat. When it starts to firm up add the zucchini mix, scattering it over the omelette.
  4. When the omelette has set (and there are no runny bits of egg on the top) slide out of the pan onto a plate and squeeze the lemon over the top
  5. Enjoy!

 If you are home alone do you make proper meals for yourself? Do you have a favourite omelette recipe? Are you an egg fan?


3 comments on “Zucchini Omelette – breakfast, lunch or dinner take your pick!

  1. Shari from GoodFoodWeek
    July 22, 2016 at 3:10 pm

    I just want to cook for one some time – I am sure that I will probably cook way too much, but it would be nice not to have to cook for all these people {and by all these people, I just mean my immediate family} every night.

    • Vicki
      July 25, 2016 at 5:13 pm

      I hear you!

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