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Barcelona Garden Omelette

Barcelona Garden Omelette

The famous food writer Elizabeth David once described the perfect meal as an omelette and a glass of wine. Omelettes are so delightfully easy to make, and this Spanish version, stuffed with tomato, onion, zucchini, and bell peppers, offers cancer-fighting lycopene, as well as vitamins and minerals: the perfect meal, indeed.

Fresh vegetables don’t need a lot of dressing up; freshness and simplicity are the keys to this lovely summer supper. Read the recipe here.


1 medium zucchini, quartered and thinly sliced
1 tablespoon extra-virgin olive oil
2 tablespoons diced green bell pepper
1 tablespoon diced onion
1 tomato, seeded and diced
Dash Tabasco sauce
Salt and freshly-ground black pepper, to taste
1/2 cup tomato sauce
4 eggs
2 tablespoons milk or light cream
2 tablespoons butter

1. Heat oil over medium-high heat in a medium-sized skillet. Add zucchini, bell pepper, and onion and saute until squash is crisp-tender, about 4 minutes. Stir in the tomato, Tabasco, and 1/4 cup of the tomato sauce. Simmer 10 minutes.

2. In a small bowl, beat the eggs and milk until blended. Season to taste with salt and pepper.

3. Melt the butter over medium-high heat in a large heavy-bottomed skillet. Swirl butter around pan, then pour in egg mixture and let cook 30 seconds, until bottom is partially set. Use a spatula to push the edges toward the middle, so the uncooked egg flows out toward the edges. Continue process for about 3 minutes, until egg is no longer runny but is still moist.

4. Spoon tomato-zucchini sauce on one side of the omelette, folding the other side over the filling.

5. Cut omelette in half, place on plates, and top each portion with a drizzle of the remaining tomato sauce.

Serves 2.

Read more: Food, All recipes, Entrees, ,

Inspired by The Classic Zucchini Cookbook by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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The Classic Zucchini Cookbook

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5:04AM PST on Feb 25, 2013

Thank you

3:46AM PST on Nov 10, 2012

Thank you for sharing.

12:31AM PDT on Oct 16, 2012

I don't much care for zucchini in my omlets. Onion, Bell Pepper and Mushroom and maybe some Spinach(fresh) with a little cheese.

12:30AM PDT on Oct 16, 2012

I don't much care for zucchini in my omlets. Onion, Bell Pepper and Mushroom and maybe some Spinach(fresh) with a little cheese.

11:14PM PDT on Oct 6, 2012

If it's a true 'Barcelona' anything - then you wouldn't use butter, but olive oil instead. And milk or cream would also be unlikely. Better for your health as well if you omit them.

Why not just call it a Mediterranean vegetable omelette, then you can add that other stuff. ;-)

9:35AM PDT on Aug 23, 2012


10:56PM PDT on Jul 2, 2010

Sorry; but, I don't like my zucchini cooked.

7:23AM PDT on Jul 2, 2010

I tried this. It was really good. Thanks.

6:24AM PDT on Jun 18, 2010

sounds yummy!! Thanks Annie!

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people are talking

Great info...thanks for sharing!

beautiful and very very cute

Doesn't get pant cuter;)


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