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Zucchini omelette

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Ingredients for 4 servings:

  • 600 g zucchini
  • 200 g goat’s cheese
  • 100 ml milk
  • 8 eggs
  • 40 g olives, black
  • 40 g pine nuts
  • Thyme
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with goat cheese

Preheat the oven to 200°C (grill). Briefly toast the pine nuts in a pan without oil. Quarter the zucchini lengthwise and cut into cubes. Roughly chop the olives (pitted if necessary). Roughly whisk the eggs with the milk, goat cheese, and olives and season with thyme, salt, and pepper. Fry the zucchini cubes in a pan with a little oil until al dente. Reduce the heat, add the egg mixture to the pan, and sprinkle the pine nuts over the top. Let the mixture simmer for about 5 minutes, then return the pan to the oven for about 5-10 minutes, until the omelet is a nice golden brown. The olives can also be easily replaced with sun-dried and pickled tomatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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