Omelette with zucchini and celery

17 min
0 People
17 min
INGREDIENTS for 0 people
  • 6 eggs
  • 2 tomatoes
  • 2 zucchini
  • 2 celery
  • 3 tablespoons oil
  • 2 tablespoons grated Parmigiano Reggiano cheese
  • basil
  • salt and pepper

Put half of the oil in a pan, then add le zucchini, previously cleaned, washed, dried and diced. Add also the hearts of the two small celery, diced. Cook a little and add — in pieces — only the pulp of the tomatoes. Sprinkle with salt e pepper. Once everything is cooked, beat the eggs with the Parmesan cheese and basil in a bowl. Pour the mixture in the pan, stir quickly with a wooden tablespoon to amalgamate the mixture. Stir for a second. Once the omelette starts to clot, shake lightly the pan in order to detach it from the pan. Then, turn the omelette tossing it or turning it upside down onto a large plate. Add the remaining oil in the pan and brown the other side.

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