Parmesan gives a pleasant note of flavour to the zucchini omelette with sage to be enjoyed as a light meal. For a stronger note, use pecorino.
Ingredients
Main course For 4 people
400 g of zucchini
olive oil for browning
salt
½ bunch of sage
6 eggs
60 g of Parmesan or pecorino
pepper
½ bunch of parsley
How to proceed
Preparation:
ca. 30 minutes
First, cut the courgettes in half then in three slices lengthwise. Brown them in oil for approx. 10 minutes and add salt. Leave to cool on a plate.
Meanwhile, in the same pan, brown the sage leaves. Beat the eggs, grate half the Parmesan and season with salt and pepper. Add the zucchini to the eggs and mix.
If necessary, add a little more oil to the pan. Pour the egg mixture over the sage. Cover and let the omelette set over low heat for approx. 15 minutes. Grate the remaining Parmesan into flakes. Coarsely chop the parsley and spread it over the omelette. You may be interested to read about chayote benefits blogpost/ polenta gnocchi recipe/ Chilly egg soup recipe.
