Zucchini “tortilla” (omelette)

created by Eloisa Faltoni
Zucchini “tortilla” (omelette)

Today we talk about Spanish “tortilla”. Here in Spain, the tortilla (omelet) is a famous dish. The most famous is the potato “tortilla,” but there are many different types: spinach, cod, mushrooms, etc. What I want to propose to you today is a zucchini omelet. It is a delicate and tasty dish, easy to prepare and perfect for every occasion. It is a fast dish that only requires a few ingredients and is vegetarian.

I hope you like it as much as I do.

Zucchini "tortilla" (omelette)

Zucchini "tortilla" (omelette) Print This
Phase 3 Serves: 1 Prep Time: Cooking Time:


  • 1 whole egg + 2 egg whites
  • 1 ½ cup of zucchini - zucchini - zucchini
  • ½ cup of onion
  • 1 ½ tablespoons of extra virgin olive oil
  • Salt


  1. Peel and chop the onion.
  2. Wash the courgettes well and cut them into pieces.
  3. Put the onion in a nonstick frying pan with half the oil.
  4. When the onion is transparent, add the remaining oil and zucchini. Simmer 10/15 minutes or until cooked.
  5. In a bowl, beat the egg and the egg whites with a little salt.
  6. Mix the vegetables and the whites.
  7. Pour the mixture into the hot pan.
  8. With a spatula “break” and remove three or four times the bottom of the tortilla to make sure it is cooking.
  9. When the egg begins to set, let the tortilla cook for a couple of minutes so that it is lightly roasted on the outside and is lifted off the pan.
  10. Turn the tortilla with the help of a plate and cook for two more minutes.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. With these amounts, you get 1 serving of protein, 1 of vegetables and ½ of healthy fat, for Phase 3.

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