Got a bumper crop of zucchini this fall? Other than tossing it into pasta, ratatouille or quick bread, why not try it at breakfast? Zucchini is the tofu of vegetables. They’re somewhat bland, so pair nicely with onions to give them a bit more flavor. My mother used to make this delicious simple dish using garden zucchini, onions, eggs, and a few other ingredients.

Most people in the US don’t eat enough vegetables. This is true across the lifespan from infants to the elderly. Studies show that vegetable consumption is linked with lower rates of obesity, heart disease and cancer. Sadly, many of us only go for vegetables at dinner or occasionally at lunch if we’ve got a salad on board. Put your plants on and add them to more meals.

Break tradition- eat them at breakfast! Veggies are high in water, fiber, vitamins and minerals but low in calories. They’re versatile enough to use in a variety of dishes and eggs make the perfect vehicle for vegetables. Having a savory breakfast (VS sweet) improves satiety- meaning you’ll stay fuller, longer. Eggs are an ‘eggcellent’ source of protein, vitamins A & D, B vitamins and iron.

I used diced white onions in this recipes as that’s what I had on hand, but by all means- try yellow onions, scallions or red onions if you have them. Those onions will add more color to your dish. I sprinkled a bit of dried oregano on mine, but Italian seasoning, crushed red pepper or other spices would go well, too.

Don’t skip the toast! Use a hearty whole grain bread or rye bread with this omelet. Your brain wants glucose in the morning, so give it some grains. I like to say, “grains for brains”! The fiber and carbs will keep you satisfied til lunch.

If you’ve got a family to feed, go ahead and double or triple the recipe and use a larger pan. Use more vegetables if you have them. Peppers or mushrooms would go well in this dish, too.


2 whole eggs

1 Tbsp. olive oil

1 small zucchini, sliced and quartered into 1″ chunks

1/4 onion, diced

1/2 tsp. dried oregano

1 tsp. shredded Parmesan cheese


  1. Break eggs and add to a small bowl. Add 2 tsp. water and whisk.
  2. Heat a medium-sixed sautee pan and add olive oil.
  3. Cook the onions and zucchini in the pan with olive oil until soft.
  4. Spray the pan with no-stick spray and add the eggs over the sauteed vegetables.
  5. Cook the eggs on low-medium heat until edges start to cook, and continue to cook until the egg is no longer runny.
  6. Sprinkle oregano and Parmesan cheese over the eggs before serving.

Makes 1 serving.

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