Omelette with zucchini

In summer, you need to eat as many seasonal vegetables as possible to stock up on vitamins for the winter.

Omelette with zucchini
Omelette with zucchini
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Time: 
25 min.
Portions: 
10 pers.
Complexity: 
Easily
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Breakfast
Lunch
Snacking
Dinner

Ingredients

  • 400 grams of zucchini
  • 4 eggs
  • 130 grams of cottage cheese of any fat content
  • 3 cloves of garlic
  • a small bunch of parsley
  • salt, pepper to taste

Author: /

Recipe for cooking at home

  1. Squash to wash and grate on a large grater (old fruits need to be cleaned of dense peel and seeds). Fold the grated zucchini in a bowl, add a small spoonful of salt, mix and leave for 10-15 minutes. Garlic is cleaned and very finely cut with a knife or grated on a fine grater. Porridge should be washed and finely chopped. Cottage cheese rub through a sieve or mash with a fork.
  2. Drain the formed liquid from grated zucchini, transfer them to a sieve and carefully wring out. Bring them back to the bowl, add the cottage cheese, garlic, parsley and stir.
  3. Eggs should be hammered into a separate bowl, add salt and pepper to taste, shake with whisk or fork until smooth. Pour the egg mixture into the zucchini and mix. Fry the frying pan 1 tbsp. vegetable oil and put on a strong fire.
  4. Pour the whole vegetable mass into the frying pan with heated oil, reduce the fire to medium and cover the pan with a lid. Cook the eggplant omelet for about 15 minutes on a moderate fire under the lid.
  5. Remove the lid, shift the prepared dish to a plate and cut into small pieces. Serve omelette with zucchini to the table hot. Bon appetit!
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