This Izmir-style omelet folds zucchini blossoms and cheese into a fragrant breakfast.
8 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Clean 6 zucchini blossoms and prepare them in large pieces.
Whisk 3 eggs with 80 g white cheese in a bowl.
Heat the olive oil over medium heat and turn the blossoms in the pan for 1 minute so their color does not fade.
Add the eggs and cook the omelet for 6 minutes, without letting the blossoms darken too much.
Let the omelet rest for 2 minutes, then fold it so the cheese filling settles.
💡 Tip: Gently blotting the zucchini blossoms before adding them to the pan keeps the omelet from staying watery.
🍽️ Serving suggestion: Serve hot with tomatoes, olives, and bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~242
kcal calories
12
g protein
5
g carbs
18
g fat
2.3g
Sugar
0.2g
Fiber
474.6mg
Sodium
9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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