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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.
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
Bowl
Italia
| Energy (kcal) | 91.48 |
| Carbohydrates (g) | 0.93 |
| of which sugars (g) | 0.76 |
| Fat (g) | 6.44 |
| of which saturates (g) | 1.96 |
| Protein (g) | 6.9 |
| Fibre (g) | 1.07 |
| Salt (g) | 0.19 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
