The zucchini omelette is a simple and tasty side dish, perfect to prepare when you have fresh zucchini available. The zucchini are cut into thin slices and then sautéed in a pan with olive oil and butter until they become tender and slightly golden. The eggs are beaten with salt, pepper, and chopped parsley, then poured into the pan along with the zucchini. The omelette is cooked on both sides until golden and soft. A versatile and flavorful side dish, to be enjoyed hot or cold.
Wash the zucchini and cut them into matchsticks
Gather them in a non-stick pan and place on high heat for a few minutes to dry them out a bit
Salt, pepper, and set aside keeping warm
Lightly beat the eggs, salt, pepper, and add a bit of finely chopped fresh parsley
In a pan, heat a tablespoon of oil and a knob of butter, pour in the beaten eggs and cook the omelette so that it remains dry underneath and soft on top
Cover half with the zucchini, fold it, leave on the heat for a minute, then slide the omelette onto the serving plate and serve
Non-stick pan
Bowl
Fork
Knife
Italia
| Energy (kcal) | 78.06 |
| Carbohydrates (g) | 0.92 |
| of which Sugars (g) | 0.86 |
| Fat (g) | 5.94 |
| of which Saturates (g) | 2.26 |
| Protein (g) | 4.85 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.05 |
