Zucchini Omelette

Omelettes are always a welcome sight. In addition to being a very simple recipe (although they need to be done just right), they accept a myriad of ingredients. In this case, the main ingredient will be zucchini, a special touch for a light recipe that is low in calories compared to its mother recipe, the potato omelette.

If you have the opportunity, I recommend the wild asparagus omelette, a delicacy and very rich in fiber. Another very special one is the omelette with caramelized onion, taking advantage of the onions we have at home and that we don't know what to do with them, in this way, confit or caramelized, it will be delicious.

And for the more daring, the Broccoli Frittata, an omelette of Italian origin with a more than delicious appearance. If you prefer more classic and less risky flavors, you can make the now classic French omelette with cheese, perfect for a quick dinner.

 

How to make the recipe Zucchini Omelette

1. With a potato peeler, we peel the zucchinis, wash them and cut them into small squares. We set it aside.
2. We cut the onions into julienne strips.
3. In a pan, with a drizzle of oil, we sauté them over medium heat, about 10 minutes.
4. We add the cut zucchini, salt it and let it sauté, stirring occasionally, for approximately 15-20 minutes, making sure the zucchini is tender and not falling apart.
5. Meanwhile, in a bowl, we beat the eggs, add the drained zucchini, rectify the salt and stir the mixture well.
6. Meanwhile, in a bowl, we beat the eggs and add them to the pan, correct the salt if necessary and stir the mixture well.
7. We stir the pan to prevent it from sticking and when it is well set, with a deep plate, we turn it over and set it on the other side.
8. We present it on a flat plate and we have our dish ready.

Notes and Tips