Zucchini omelette is a simple and tasty side dish, perfect to prepare when fresh zucchini are available. The zucchini are cut into thin rounds and then sautéed in 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
Place them in a non-stick pan and cook over high heat for a few minutes to dry them out a bit
Season with salt and pepper and keep warm
Lightly beat the eggs with salt and pepper and add some finely chopped fresh parsley
In a pan, heat a tablespoon of olive 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
Leave on the heat for a minute then slide the omelette onto a serving plate and serve it
Non-stick Pan
Bowl
Fork
Knife
Italy
| Energy (kcal) | 828.5 |
| Carbohydrates (g) | 0.55 |
| of which Sugars (g) | 0.55 |
| Fat (g) | 91.65 |
| of which Saturates (g) | 31.53 |
| Protein (g) | 0.4 |
| Sale (g) | 0.01 |
