John Myers
Ingredients for 2 servings:
- 4 eggs, size M
- 2 tbsp milk
- 1 small zucchini, green or yellow
- 1 small shallot(s)
- 1 ball of mozzarella, preferably buffalo milk
- Salt
- pepper
- Fresh basil for garnishing
- ½ tsp olive oil, good
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
simple Italian omelette with fresh zucchinis – my way
Wash the zucchini, trim off the ends, halve, and thinly slice. Peel and finely dice the shallot. Beat the eggs with the milk, salt, and pepper. Drain the mozzarella and slice it too. Briefly fry the zucchini and shallot in a pan (with a lid) in olive oil and season with a little salt and pepper (if you like, you can add some fresh herbs). Then add the egg mixture and reduce the heat to low (careful, it burns easily!). Spread the mozzarella slices on the omelet, put the lid on, and then wait. It takes about 10-15 minutes at low heat until the eggs are completely set and the cheese is nicely melted. Garnish with some basil – and you’ve got a delicious meal! Of course, you can add more to suit your taste. How about fresh mushrooms, tomatoes, boiled potatoes, or some ham?
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