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Catholic Recipe: Zucchini Omelet


  • 6 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 5 small zucchinis, thinly sliced
  • 1 large tomato, peeled, coarsely cut
  • salt, pepper
  • 1 teaspoon mixed parsley, marjoram, thyme
  • 8 eggs
  • Details

  • Serves: 4
  • Yield: 4 serving
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Also Called: Fritatta di Zucchini


Heat oil in skillet. Add onion, garlic, zucchini, tomato, seasoning. Cook 15 minutes.

Beat eggs lightly; season. Pour egg mixture over vegetables in skillet. Cook 5 minutes until firm.

When firm on underside, place plate larger than skillet over top; invert omelet; slide uncooked side back in skillet. Cook 5 minutes over low heat. Serve hot.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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