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Recipe by
Zucchini and champignon omelette is a delicious side dish that can be prepared in just a few minutes. It is a light and tasty dish, perfect to serve hot or cold. The zucchini and champignon mushrooms pair perfectly with the egg, grated Parmigiano cheese and the aromas of thyme and garlic. Ideal to enjoy during the summer season.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Clean the mushrooms by removing the earthy part, wash and slice them, then cook them in a saucepan for about 20 minutes with 30 g of butter and the garlic, which you will then remove
Step 2 of 5: Add the zucchini (trimmed, cleaned and cut into thin rounds), thyme, salt and pepper to taste, and continue cooking for about 10 minutes, then let cool slightly
Step 3 of 5: In a bowl, crack the eggs and beat them with the cheese, 3 tablespoons of milk and a pinch of salt and pepper
Step 4 of 5: Add the mushrooms and zucchini, mix well and pour everything into a nonstick saucepan in which you have melted the butter
Step 5 of 5: Cook the preparation over moderate heat for a couple of minutes
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving295 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,128 kJ270 kcal | 383 kJ91 kcal |
| Fat | 19.01 g | 6.45 g |
| of which saturated fatty acids | 5.81 g | 1.97 g |
| Carbohydrates | 2.74 g | 0.93 g |
| of which sugars | 2.21 g | 0.75 g |
| Fibre | 3.12 g | 1.06 g |
| Protein | 20.37 g | 6.91 g |
| Salt | 0.56 g | 0.19 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
