Flat Zucchini Omelet

Name: Flat Zucchini Omelet
Total time: 1 h 8 min
Yield: 2 servings
Ingredients: 1 lb small zucchini; 1¾ teaspoons salt; 2 tablespoons olive oil; 1 teaspoon marjoram; 2 whole large eggs; 1 pinch black pepper; 1 tablespoon unsalted butter

A delicate omelet made with grated zucchini, fresh marjoram, and eggs, cooked until golden brown. This savory dish combines the subtle flavors of summer squash with herbs for a light and satisfying meal.

2 servings

1 hr 8 min

Published October 4, 2025

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Ingredients

•1 lb small zucchini
•1¾ teaspoons salt
•2 tablespoons olive oil
•1 teaspoon marjoram
•2 whole large eggs
•1 pinch black pepper
•1 tablespoon unsalted butter

Cooking Instructions

1.
Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with 1 teaspoon salt in a large bowl and let stand 30 minutes.
30 min
2.
Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.
5 min
3.
Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in marjoram, then let mixture cool to warm, about 15 minutes.
22 min
4.
Lightly beat eggs with zucchini, pepper, and remaining 3/4 teaspoon salt in a large bowl, using a fork.
2 min
5.
Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing zucchini evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.
3 min
6.
Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
3 min
7.
Shake skillet to loosen omelet from pan, then slide omelet onto a large plate.
1 min
8.
Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up, into skillet. Cook omelet until underside is set, about 1 minute, then slide omelet onto a serving plate.
2 min

Cooking Instructions

Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with 1 teaspoon salt in a large bowl and let stand 30 minutes.

30 min

Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.

5 min

Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in marjoram, then let mixture cool to warm, about 15 minutes.

22 min

Lightly beat eggs with zucchini, pepper, and remaining 3/4 teaspoon salt in a large bowl, using a fork.

2 min

Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing zucchini evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.

3 min

Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.

3 min

Shake skillet to loosen omelet from pan, then slide omelet onto a large plate.

1 min

Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up, into skillet. Cook omelet until underside is set, about 1 minute, then slide omelet onto a serving plate.

2 min