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.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
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
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
In a bowl, crack the eggs and beat them with the cheese, 3 tablespoons of milk and a pinch of salt and pepper
Add the mushrooms and zucchini, mix well and pour everything into a nonstick saucepan in which you have melted the butter
Cook the preparation over moderate heat for a couple of minutes
Pan
Fork
Bowl
Knife
Italia
| Energy (kcal) | 119.59 |
| Carbohydrates (g) | 1.19 |
| of which Sugars (g) | 0.73 |
| Fat (g) | 9.29 |
| of which Saturates (g) | 4.27 |
| Protein (g) | 7.6 |
| Fiber (g) | 1.13 |
| Sale (g) | 0.1 |
