Skillet Omelette with Courgette, Peas and Cheese
A flexible stovetop-to-grill omelette that transforms whatever vegetables you have on hand into a satisfying meal. This version combines tender courgette slices, sweet frozen peas, and melted cheese in a fluffy egg base, finished under the grill for a golden top. The two-stage cooking method—low heat on the hob followed by a quick blast under the grill—ensures the eggs set evenly without browning the bottom. The result is creamy in the centre with gentle flavour from the vegetables and cheese. Perfect for weeknight dinners, packed lunches, or light suppers, this recipe welcomes substitutions and scales easily. It's comfort food that feels fresh, works hot or cold, and keeps beautifully in the fridge for several days.
Ingredients
- 1 zucchini, trimmed, slicedmushroomsequal weightvegetable
sliced, same thickness
- 1 tbsp olive oilbutterequal volumefatadds dairyFull guide →
- 4 eggsegg whites8proteinFull guide →
- ½ teacup frozen peasfresh peasequal volumevegetable
- cheese, grated or sliced, cheddar/feta/ricotta/goat's cheese
Instructions
- 1
Trim the zucchini ends and cut into slices about the thickness of a £1 coin
- 2
Heat the oil in a small non-stick frying pan
- 3
Add the zucchini and cook until it starts to turn golden
- 4
Break the eggs into a bowl and beat with a fork, season lightly with salt if desired
- 5
Add the peas to the pan, then pour in the beaten eggs and sprinkle with cheese
- 6
Turn the heat down really low and cook until the egg has almost set
- 7
Heat the grill to high
- 8
Pop the pan under the hot grill for a minute or two until all the egg has set
- 9
Place a cutting board or plate over the pan and flip over
- 10
Cut into wedges and serve warm, or cool and serve with salad or coleslaw
Tips
Use the smallest non-stick pan available (around 20cm). A larger pan spreads the egg too thin and prevents proper setting. The confined space helps the omelette cook evenly and develop the characteristic creamy centre.
Don't skip the grill finish. Those final minutes under high heat set the top without requiring flipping-skills or risking a browned bottom. It's the difference between a half-set centre and a fully cooked omelette.
Frozen peas need no defrosting. Their icy surface keeps vegetables crisp and prevents overcooking when added directly to the hot pan. This also cuts prep time and prevents excess moisture.
Good to Know
Keep in an airtight container in the fridge for up to 3 days. Serve cold or reheat gently in a low oven or microwave.
Prepare the courgette slices and measure the peas up to 6 hours ahead. Assemble and cook just before serving for best texture, though the finished omelette holds well chilled.
Serve warm with crusty bread and a side salad, or cold with coleslaw and pickled vegetables. Works as breakfast, lunch, or light dinner.
Common Mistakes
Use too large a pan to avoid a thin, unevenly cooked omelette that won't set properly in the centre.
Skip seasoning the eggs to avoid bland flavour; even a pinch of salt deepens the taste.
Cook on high heat at the start to avoid a tough, brown bottom; low heat after peas are added keeps the texture creamy.
Defrost frozen peas first to avoid cold spots in the omelette; add them straight from the freezer for crispness and moisture control.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this omelette without a grill?
Yes. Once the bottom and sides set on the stovetop, cover the pan with a lid and cook on very low heat for 5-8 minutes more until the top is barely wet. Alternatively, slide the omelette onto a plate, flip, and slide back into the pan to set the top over low heat, though this requires confidence.
What if I don't have fresh courgette?
Frozen courgette works, though it releases more moisture when thawed. Pat it dry before cooking. Other summer vegetables like zucchini ribbons, bell peppers, or thinly sliced tomatoes work well. Mushrooms and leafy greens are equally good substitutes.
How long does this omelette keep, and can I freeze it?
Keeps refrigerated for up to 3 days in an airtight container. Freezing is not recommended; the egg becomes rubbery and the texture suffers. Eat cold from the fridge or reheat gently for best results.
What cheese works best?
Cheddar melts evenly and adds sharpness. Feta crumbles beautifully and adds tang. Ricotta keeps the omelette creamy, and goat's cheese adds subtle earthiness. Avoid low-moisture cheeses like halloumi, which won't melt smoothly.