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Zucchini omelette is a simple and tasty side dish, perfect to prepare when you have fresh zucchini available. The zucchini are cut into thin slices and then sautéed in a pan with olive oil and butter until they become tender and lightly golden. The eggs are beaten with salt, pepper, and chopped parsley, then poured into the pan together with the zucchini. The omelette is cooked on both sides until golden and soft. A versatile and flavorful side dish, to enjoy hot or cold.
Step 1 of 6: Wash the zucchini and cut them into matchsticks
Step 2 of 6: Place them in a non-stick pan and set over high heat for a few minutes to let them dry a little
Step 3 of 6: Salt, pepper, and keep warm on the side
Step 4 of 6: Lightly beat the eggs with salt and pepper, and add a little finely chopped fresh parsley
Step 5 of 6: In a pan, heat a tablespoon of oil and a knob of butter, pour in the beaten eggs, and cook the omelette so that it stays dry underneath and soft on top
Step 6 of 6: Leave it on the heat for a minute, then slide the omelette onto a serving plate and serve
Recipe by
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk
| Average values | Per 100 g |
|---|---|
| Energy | 3,435 kJ821 kcal |
| Fat | 91.7 g |
| of which saturated fatty acids | 31.39 g |
| Carbohydrates | 0.55 g |
| of which sugars | 0.55 g |
| Protein | 0.4 g |
| Salt | 0.01 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. If you notice anything unusual, write to us at info@emporion.it.
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