Zucchini and Tomato Omelet in a Skillet

Cooking method

1. Step 1:

   

   How do you make a zucchini and tomato omelet in a skillet? It's very simple! Start by gathering the ingredients from the list. Use large eggs; if yours are small, add one more. You can use regular pale-green summer squash or zucchini. Besides parsley, feel free to use other herbs — dill, cilantro, and so on.

2. Step 2:

   

   Crack the eggs into a bowl and whisk until the whites and yolks are combined.

3. Step 3:

   

   Wash the zucchini well. If it's young, leave the skin and seeds; if it's older, remove them. Mine was a young zucchini, so I just scrubbed it well with a brush. Cut it into small dice.

4. Step 4:

   

   Wash the tomatoes, cut them into quarters, and scoop out the wet, seedy core, leaving just the flesh. To keep the tomatoes from falling apart as they cook, choose fruit that's firm but ripe.

5. Step 5:

   

   Cut the remaining tomato flesh into small pieces.

6. Step 6:

   

   Finely chop the garlic and parsley with a knife. You can replace the fresh parsley with 1 teaspoon of dried garlic.

7. Step 7:

   

   Heat 1 tablespoon of vegetable oil in a skillet. Add the zucchini and fry over slightly-above-medium heat, stirring, for 7–8 minutes, until it softens.

8. Step 8:

   

   Add the tomatoes, garlic, and some of the herbs to the zucchini and fry over high heat, stirring, for 1 minute.

9. Step 9:

   

   Transfer the fried vegetables to the bowl of beaten eggs and stir right away. To keep the eggs from cooking on contact, let the vegetables cool slightly first. Season the mixture with salt and pepper to taste and stir.

10. Step 10:

    

    Heat the remaining vegetable oil in the skillet. Pour in the egg-and-vegetable mixture and scatter a little more chopped herbs over the top.

11. Step 11:

    

    Fry the omelet over low heat, covered, for 5–10 minutes. Watch that the bottom doesn't burn and that the top sets properly, since this omelet turns out thick. What if the bottom starts to burn before the top is done? Just turn off the heat and let the omelet finish in the hot pan (or on the cooling burner, if it's electric). Or, if your skillet is oven-safe, put it uncovered under a moderate broiler.

12. Step 12:

    

    Sprinkle the finished omelet with the remaining parsley or other herbs and serve. Enjoy!