zucchini omelette


This Zucchini Omelette occurred to me at lunchtime today. I’m on a diet wave, let’s see how hard it is hahaha, and well, on Thursdays it plays zucchini, eggs, and low-fat cheese with a slice of whole wheat toast. Well … I always made boiled eggs and zucchini while I gobbled up the cheese from hunger, waiting for everything to cook, but today I wanted to vary things and eat with flavor and richness, and I got this beauty.

Ingredients for the zucchini omelette
• 2 medium or 3 small zucchini
• 3 large eggs
• 100 gr of grated white cheese
• 1 tablespoon of olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon of pepper
• 1 tablespoon of minced parsley

Preparation of the zucchini omelette
The first thing we will do is wash and thinly slice the zucchini, heat a non-stick frying pan and add the zucchini with the tablespoon of olive oil and a splash of water just enough that it reaches the zucchini in half. I do this because that way they cook faster and do not burn, and when the water evaporates they are golden and soft.
Just at that moment, we add the beaten eggs to the pan to which we will have added half a teaspoon of salt, pepper and parsley. We cover them, cook for about 3 minutes more or less and we vote the tortilla, do it by first taking off with a spatula and then turning it over by placing a plate on top. This is better because she tends to fall apart more than potato omelette.
Cook for 3 minutes on the other side and that’s it! Serve it and add the grated cheese on top. It was so good that this is going to be my menu for Thursday 🙂 and it is also super low in calories, perfect for lunch or for a light, tasty and without regrets dinner!
I recommend you see the spinach omelette.

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