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Vegetarian, Classics and bistro fare

Zucchini and goat cheese omelet with salad

This zucchini and goat cheese omelet serves 4, takes 25 minutes, and is very easy to make for about €1.60 per person. The trick is salting the zucchini only at the end of cooking so they don't release water, and pulling the omelet off the heat while it's still soft in the center.

Tonight we're keeping it light with a soft, creamy omelet with zucchini and fresh goat cheese, served with a salad.

Zucchini and goat cheese omelet with salad
Total time
25 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

A great omelet comes down to two things, zucchini that browns without turning watery, and eggs that stay soft rather than rubbery. Here, the diced zucchini gets a quick sear over high heat to keep some bite, while the fresh goat cheese melts just enough to turn creamy without running everywhere. The result is a soft, custardy omelet with a hint of chives, a nice change from the usual ham and cheese.

This is the kind of dish to make on a weeknight when you've got leftover zucchini in the fridge and no patience for a long cooking session. It works just as well for a light adult dinner as it does for kids, who tend to prefer melted goat cheese over the cold kind. The salad and crusty bread round out the meal without adding anything heavy.

The ingredients

4 people

Dairy

  • Eggs 10
  • Fresh goat cheese 150 g
  • Butter 20 g

Fruits and vegetables

  • Zucchini 3
  • Green salad 1
  • Chives 1 bunch

Bakery

  • Country bread 4 slices

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Cut the zucchini into small dice and sauté them in a pan with a little oil. 8 min

    Don't cover the pan, the zucchini should lightly brown rather than steam.

  2. Beat the eggs with the salt, pepper, and chopped chives.

    A few turns of the fork are enough, overbeaten eggs make a rubbery omelet.

  3. Melt the butter until foamy in a large pan, pour in the eggs, and stir briskly at first. 3 min

    Pull the edges toward the center with a spatula so the raw egg flows underneath.

  4. Fill one half of the omelet with the zucchini and crumbled goat cheese, then fold it over.

    Let the goat cheese melt for a minute over low heat before folding.

  5. Dress the salad with the oil, vinegar, salt, and pepper, and serve the omelet with the bread.

    Cut the omelet into portions at the table, it stays soft in the center.

Our tips to get it right

  • Drain the sautéed zucchini well before adding it to the omelet, excess liquid keeps it from blending nicely with the goat cheese.
  • Use a wide enough pan so the omelet cooks in a thin, even layer, that's what keeps the center creamy once you fold it.
  • Pick fresh, soft goat cheese rather than a firm log, it crumbles easily and melts faster over the hot filling.

The variations

  • Swap the fresh goat cheese for crumbled feta for a saltier bite and a texture that holds up better to heat.
  • For a richer version, add a few halved cherry tomatoes to the filling along with the zucchini.
  • For a quicker option with picky kids, serve the omelet plain with the goat cheese on the side, spread on the bread.

What to serve it with

  • A glass of dry white wine
  • A chilled soup starter in summer
  • Fresh fruit for dessert

Storage

The omelet keeps for 2 days in the fridge in a sealed container, though it loses some of its softness once cold. Reheat it gently in a skillet or at low power in the microwave to avoid a rubbery texture. Freezing isn't recommended, cooked eggs don't hold up well in the freezer.

Questions about this dish

Can you make this omelet ahead of time?

It's best eaten right after cooking, while it's still soft in the center. You can cook the zucchini ahead and quickly reheat it before beating the eggs.

How do you keep the omelet from turning dry?

Take it off the heat while the top still looks slightly creamy, it keeps cooking once folded. Overcooking over high heat is the most common reason omelets turn out dry.

Can you swap the zucchini for another vegetable?

Diced bell peppers or mushrooms work well in place of zucchini. Just adjust the cooking time depending on the vegetable you choose.

Do kids usually like the goat cheese in this recipe?

Melted goat cheese tastes milder than the cold version, which kids generally enjoy. If they're hesitant, use less cheese or serve it on the side instead.

How long does it take to make a zucchini and goat cheese omelet with salad?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a zucchini and goat cheese omelet with salad?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zucchini and goat cheese omelet with salad cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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