Zucchini Omelette

Diced zucchini is mixed with beaten, seasoned eggs and baked.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Small pumpkins

  • 5 pieces Egg, fresh

  • 4 spoon Milk, whole milk

  • 100 g Cheese, ricotta

  • 4 spoon Oil, olive

  • 1 handful Spices, oregano, dried

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Wash the zucchini, cut off the ends, and dice into smaller pieces. Wash the basil, shake it dry, and chop it.

  2. Crack the eggs into a bowl. Add the milk and whisk everything together until you get a uniform mixture. Crumble the cheese into the egg mixture and stir. Add the basil, salt, and pepper.

  3. Place a pan on the stove and heat it over medium heat. Pour 2 tablespoons of oil into the pan and wait for it to heat up. Quickly sauté the zucchini in the oil while stirring, then pour the egg mixture over it. Do not stir. Once the omelette is cooked on the bottom, carefully flip it and cook the other side.

  4. Cut the cooked omelette into quarters if desired, serve on plates, and enjoy while still warm.

Nutrition Information (Per 100g)

  • Calories: 104.16 kcal
  • Fat: 7.43 g
    • Saturated Fat: 2.04 g
  • Carbohydrates: 1.95 g
    • Sugars: 0.18 g
  • Protein: 5.84 g
  • Fiber: 0.53 g

Advice

You can add other chopped herbs to the omelette if desired: dill, oregano, parsley,…