Zucchini omelette
The zucchini omelet is beautifully fluffy, juicy and full of flavor. The base is braised young zucchini covered in whipped eggs, topped with stewed ham and grated Parmesan.
Ingredients · Servings 1 dose
- 500 g young zucchini (about 3 pieces)
- 6 eggs
- 60 g stewed ham
- 30 g parmesan cheese
- 10 g fresh basil
- 100 ml milk
- 3 tablespoons olive oil
- salt
Method · 35 min
- Wash and coarsely grate the zucchini. Grate the Parmesan. Cut the stewed ham into small cubes. Wash, dry and tear the basil leaves into smaller pieces.
- Heat the olive oil in a non-stick frying pan. Add the grated zucchini and simmer over low heat, stirring occasionally, for approximately 8–10 minutes, until tender.
- In a large bowl, beat the eggs. Add the parmesan, ham, basil, milk and salt to taste. Mix everything thoroughly.
- Pour the egg mixture over the stewed zucchini. Cover the pan with a lid and let the omelet set over low heat for approximately 8–10 minutes.
- Using a plate, carefully turn the omelette over and cook on the other side for another 2–3 minutes. Serve immediately.
