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  • Writer's pictureBobbi Jo Lathan

Easy-Peasy Skillet-Baked Zucchini Omelet

Updated: Dec 31, 2023

After the holidays, I’m plum wore out! So, the last thing I wanna do is spend 15 more hours in the kitchen! So, here’s a real Easy-Peasy Skillet-Baked Zucchini Omelet. All done in one simple skillet. Just serve it up with some fresh baguette or garlic bread, and a nice glass of Pinot Grigio and you’re done! YUM! A perfect way to start off the Year Of The Dawg! But, don’t share no Pinot Grigio with your dawg.

Easy- Peasy Skillet-Baked Zucchini Omelet

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Recipe by: Bobbi Jo Lathan


4 fresh zucchini (3 are shredded/ one is thinly sliced rounds to place on top)

1/ 4 cup onions (finely chopped)

2 cloves fresh garlic (finely chopped)

1 tablespoon olive oil

2 tablespoons butter

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon fresh thyme

5 eggs (separate one of the egg yolks from its white when you crack and beat ‘til stiff)

½ cup evaporated milk

½ cup grated Parmesan cheese

½ cup grated Gouda cheese (or white sharp cheddar)

Freshly chopped parsley (for garnish)


  1. Preheat oven to 350°.

  2. Shred your 3 fresh zucchinis and slice the remaining one into thin rounds. Now, finely dice your onions and fresh garlic.

  3. Git out your 12- inch cast iron skillet. Heat the olive oil and butter over a medium heat. Once the butter is all frothy, add the shredded zucchini, onions and garlic to the pan and let it cook, stirring the mixture over the medium heat until tender, about 6-7 minutes. The liquid from the zucchini should be pretty much evaporated by then. Turn off your burner and let it sit a minute while you do the eggs.

  4. Git out a medium-sized mixin’ bowl and add 4 eggs. The 5th egg, you wanna separate the yolk from the egg white, and put the egg white in a small mixin’ bowl and add the yolk to the other eggs you already got goin’ in the other mixin’ bowl. (Did you git all that?) Beat that single egg white ‘til stiff. Set it aside and we’ll mix it in later.

  5. Add the milk to the eggs in the mixing bowl and whisk ‘til blended. Stir in the cheeses and add the salt and pepper and fresh thyme into the eggs. Now, pour that egg mixture into the cast iron skillet with the zucchini in it. Give it a little stir or swish with a spoon and then fold the stiff egg white into the whole mixture.

  6. Place the thinly-sliced zucchini rounds on top of the egg mixture in the skillet. Lastly, place the skillet into your 350 oven. Bake for 30-40 minutes til slightly browned and doesn’t hardly jiggle.

  7. Remove from the oven and serve the omelet up (cut into pie-shaped slices) while still warm. You can garnish with some freshly chopped parsley. YUM! Now, was that easy-peasy, or what!!!


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