Zucchini Cheese Omelette

Elena Butuc

This recipe was automatically translated from Romanian. View original here

A full and healthy food, perfect for any meal of the day - for breakfast, of course, for lunch or dinner you can combine it with vegetable salad.

In the picture you can see the omelet made of 2 eggs + 1 small zucchini, in a 24cm pan, in the same pan you can also make an omelet of 4 eggs for 2 people.

The cheese on top is optional, this season I like to combine new vegetables with anything else.

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Ingredients

Metric US

●

Egg

2 pieces

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Zucchini

1 piece

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White onion

0.5 pieces

you can skip it too

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Sunflower oil

2 tbsp

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Salt

0.25 tsp

to taste

Step by step

Heat the oil well in the pan, add the finely chopped onion and cook for about 1 minute.

Add the zucchini cut into thin slices or cubes.

Temper and stir periodically for about 5 minutes, until the zucchini begin to lightly brown and soften.

Beat the eggs and salt well with a fork, pour them over the zucchini in the pan.

Let the omelet simmer for 2-3 minutes over normal heat.

After this time, make a small fire and put a lid on the pan.

I don't like to turn the omelet, it's a finer thing and I don't always manage to turn it nicely, without breaking it or soiling the stove. And so I started to make it under the lid on low heat for a few years, due to the steam the omelet is made on top, respectively it doesn't have to be turned.

After 5-10 minutes (depending on the thickness of the omelet) when you lift the lid, notice that the omelet has cooked perfectly and without being turned.