John Myers
Zucchini Omelette II
The perfect zucchini omelette ii recipe with a picture and simple step-by-step instructions.
- 350 g Zucchini
- 2 Onions approx. 150 g
- 200 g Small tomatoes
- 6 Eggs
- 4 tbsp Olive oil
- 4 big pinches Colorful pepper from the mill
- 2 tbsp Sliced parsley
- 2 Stalk Parsley for garnish
- Wash the zucchini, peel with a decorative peeler, halve lengthways and cut into 4 – 5 mm thick slices. Peel and dice the onions. Wash the tomatoes, remove the stem, halve and cut into pieces. Beat the eggs and whisk them roughly with a fork. Heat olive oil (4 tbsp) in a pan and fry / stir-fry the zucchini slices in it. Now first add the onion cubes and then the tomato pieces and fry / stir-fry. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches), pour / spread the coarsely whisked eggs over it and cook / set with the lid closed at a low temperature for about 15 minutes. Finally sprinkle with sliced parsley (4 tbsp) and cut into 4 parts. Divide the zucchini omelette on 2 plates and garnish with parsley, serve.
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