Zucchini Cheese Omelette
A full and healthy food, perfect for any meal of the day - for breakfast, of course, for lunch or dinner you can combine it with vegetable salad.
In the picture you can see the omelet made of 2 eggs + 1 small zucchini, in a 24cm pan, in the same pan you can also make an omelet of 4 eggs for 2 people.
The cheese on top is optional, this season I like to combine new vegetables with anything else.
Heat the oil well in the pan, add the finely chopped onion and cook for about 1 minute.
Add the zucchini cut into thin slices or cubes.
Temper and stir periodically for about 5 minutes, until the zucchini begin to lightly brown and soften.
Beat the eggs and salt well with a fork, pour them over the zucchini in the pan.
Let the omelet simmer for 2-3 minutes over normal heat.
After this time, make a small fire and put a lid on the pan.
I don't like to turn the omelet, it's a finer thing and I don't always manage to turn it nicely, without breaking it or soiling the stove. And so I started to make it under the lid on low heat for a few years, due to the steam the omelet is made on top, respectively it doesn't have to be turned.
After 5-10 minutes (depending on the thickness of the omelet) when you lift the lid, notice that the omelet has cooked perfectly and without being turned.
Serve immediately, I sprinkled Telemea cheese on top and a little greenery.
Good appetite!
