The best dishes of our tradition are often the "poorest" of ingredients, but the richest in taste, the simplest and the cheapest. This zucchini omelette is an example. Eggs, courgettes, goat cheese and a bit of mint is all you need to bring to the table an omelette with a unique taste
There omelette, be it of zucchini or seasoned with cheese or enriched with other ingredients, it is a versatile dish: enjoyed hot is a quick solution for a second dish ; cold, cut into cubes is an appetizing starter to accompany a fresh glass of wine; sliced is the perfect filling for a sandwich
Try this recipe: a few simple steps and some advice from Salt and pepper you will get one zucchini omelette perfect!
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How to prepare zucchini omelette
1) Cook the vegetables. Lava and check 2 zucchini, sliced into slices and browned in a pan with a little wire oil extra virgin olive oil and a pinch of garlic chopped. Remove the vegetables from the fire salt and of pepper and let them cool
2) Beat the eggs in a bowl with a fork for the time it takes to mix egg yolk and egg white, without incorporating too much air. Add the cold zucchini to the mixture goat cheese semi-mature and the mint chopped. Mix all the ingredients and add salt and pepper.
3) Cook the omelette. Put one on the fire no stick pan and pour a drizzle of extra virgin olive oil only when it is hot. Distribute it well on the bottom and on the edges of the pan, turning it from the handle. Put back on the fire, wait a moment and pour the egg and zucchini mixture. cook for 4-5 minutes for part or until a light golden crust forms on the surface of the omelette. Be careful not to overcook it: the zucchini omelette must be well compact but soft inside.
4) Serve. Bring yours to the table zucchini omelette warm as a main course or savor it cold cut into slices or cubes to accompany an aperitif or to stuff a sandwich.
Tips
If you like omelettes with a soft and creamy inside, add the cream: for an omelette of 6 eggs you will need about 60 g of cream.
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