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Courgette omelette

This is a way to turn a normal omelet into a tender dish with more minerals and vitamins and a healthier version! It just requires a few minutes more preparation, and voilá is ready!

Courgette is a super versatile vegetable that you can eat raw in thin slices, cooked in dishes, or for baking cakes and desserts! It contains zero fat, is high in fiber, and gives additional vitamins and minerals, like B6, riboflavin, C, folate, K, and potassium.

Preparation time: 10 minutes 


1 small courgette, shredded 

2-3 eggs 

A pinch of salt 

2 tbsps cooking oil 

(Optional) Herbs of Provence or black pepper 


1. Shred the courgette, whisk the eggs, and combine both.

2. Let it rest for a minute, and then pour it on your frying pan to make an omelet.

You can use a food processor to shred the courgette or a hand grater; you don’t need to take off the peel. When you grate the courgette in very thin slices, there is no need to cook it in advance, and by letting them soak a little bit with the eggs, the

whole mixture becomes more tender and juicy.

Additionally, if you have more time, double the quantities and cook it in the oven instead, at 180o for 10 minutes, covering it with some cheese for an extra touch!

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