John Myers
Hearty Zucchini Omelette
The perfect hearty zucchini omelette recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 tsp Ground turmeric
- 10 g Grated mountain cheese
- 2 Zucchini approx. 300 g
- 1 Onion approx. 75 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 2 tbsp Sunflower oil
- 200 ml Chicken broth (1 teaspoon instant)
- 2 Leaflets Flat leaf parsley for garnish
- Coarsely grate mountain cheese (approx. 10 g). Beat the eggs and whisk with the grated mountain cheese, coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and ground turmeric (½ teaspoon). Peel the zucchini with a garnish peeler, quarter lengthways and cut into small slices. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a pan, dice the ginger and chilli peppers and stir-fry the garlic cloves. Add the zucchini slices and stir-fry with them. Deglaze / pour in the chicken stock and simmer / cook for about 10 minutes. The liquid should be greatly reduced. Spread the prepared egg mixture over it and let it set at low temperature and let it cook for a few minutes with the lid on. Divide the hearty zucchini omelette on 2 plates, garnish with a parsley leaf and serve.
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