Omelet for pumpkin lovers – recipe

Regensburg.The quick egg dish is filled with zucchini, onion and parmesan cheese and folded.

On the one hand, we are almost a little late with a zucchini recipe, because the fruit can be harvested from June. On the other hand, however, the squash plant only reaches its full potential over time—and suddenly you can hardly get rid of zucchini. The plant continues to produce new flowers throughout the summer, from which develop thin green, yellow, white or striped, but also spherical fruits. You can never have enough zucchini recipes!

Zucchini are the Italian descendants of the ancient garden squash that came to Europe after the discovery of America. This is also reflected in the name of the new breed: Zucca is the pumpkin, Zucchini is the small pumpkin and the ending in “i” stands for the plural. In German, the plural is simply used – because experience in allotment gardens has shown that a zucchini rarely comes alone.

The vegetable contains a lot of water, few calories and many vitamins, minerals and trace elements, such as potassium, calcium, phosphorus, sodium, iron and vitamins A and C. However, some zucchini also have a toxic, sometimes fatal, amount. of bitter substances, the so-called cucurbitacina, on board. That’s why you should taste them before you cook them. If the sample tastes bitter, spit out the bite and discard the fruit.

Zucchini can be eaten raw, but we pack them in an omelette with onions. The recipe is based on an Italian cookbook and is quick and easy – perfect for those warm late summer days you don’t want to spend in the kitchen.


Cut the onions into rings and the small pumpkins into thin slices. Gently fry the vegetables in olive oil in a greased pan and season with salt, pepper and nutmeg. If you like more bite, take the vegetables out of the pan earlier, if you like them soft, let them simmer longer.

Meanwhile, beat the eggs and thinly slice the parmesan. Now take the vegetables out of the pan and keep them warm. If necessary, add a little oil, heat and then drop the eggs into the pan. Do not stir, but let it stand slowly. If the top layer is still a little runny, spread the zucchini mixture over half of the eggs and cover with the Parmesan shavings. Now comes the only difficult part of this recipe: half of the uncovered egg must be folded over half of the vegetables, preferably with two flat spatulas. But don’t worry – even if the egg cracks, it won’t affect the taste. At the end, the omelette is left to boil a little. You can also divide it on the baking sheet and turn the pieces again. A green salad and a crusty baguette go well with it.


For two people you need: 2 small zucchinis, 3-4 small onions, olive oil, sea salt, freshly ground pepper, 1 pinch of ground nutmeg, 6 eggs (size L), 100 g Parmesan cheese

You can find more articles from this department under Pleasure.

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