A simple and tasty dish, perfect for a light lunch or a quick dinner!
Ingredients:
6 eggs 🥚
1 medium zucchini 🥒
1 large onion 🧅
4 tablespoons of extra virgin olive oil 🌿
Salt and pepper to taste 🧂
Preparation:
Prepare the ingredients:
Thinly slice the onion with a mandolin or a sharp knife. Grate the zucchini with a grater with large holes, after removing the ends.
Cooking the vegetables:
In a non-stick pan, heat the extra virgin olive oil. Add the onion and grated zucchini, cooking for 3-4 minutes. Season with salt and pepper to taste.
Prepare the eggs:
In a bowl, crack the eggs and add a pinch of salt, pepper and a drizzle of extra virgin olive oil. Beat with a fork until smooth.
Cook the omelette:
Distribute the zucchini and onion evenly in the pan. Pour the beaten egg mixture over the vegetables, moving the pan to distribute everything evenly. Cook over medium heat until the bottom is golden and cooked through.
Flip and finish cooking:
When the omelette is cooked underneath, detach it with a spatula. Flip it over with the help of a flat plate and cook for another minute, until golden.
Serve:
Transfer the omelette to a serving plate and cut into wedges. Serve hot, perhaps accompanied by a fresh mixed salad!
