Zucchini and cheese omelette

Because we are in the zucchini season, I have started to experiment with more delicious and quick recipes that don’t require much time. This recipe that I’m sharing is a personalized version, adapted based on the ingredients I have on hand. You can find variations of this recipe on the internet as well.

Ingredients:

• 1/2 zucchini, grated and well-drained
• 2 eggs
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 2/3 cup cheese (such as cottage cheese or your preferred type)
• 1 tablespoon cooking oil
• Fresh basil leaves for garnish (optional)

Instructions:

1. In a bowl, beat the eggs until fluffy.
2. Add the grated and drained zucchini to the bowl with the eggs and mix well.
3. In another bowl, combine the flour, salt, and black pepper.
4. Add the flour mixture to the egg and zucchini mixture and stir until well-combined.
5. Incorporate the cheese into the mixture and stir gently.
6. Heat the cooking oil in a frying pan over medium heat.
7. Pour the mixture into the pan and spread it evenly.
8. Cook for approximately 4-5 minutes on each side in the pan, or you can opt for the oven method as I did this time. For the oven method, transfer the mixture to a baking dish and bake for 30-40 minutes at 160 degrees Celsius. My kids prefer the oven method while the adults prefer the pan method.
9. Transfer the omelette to a serving plate and garnish with fresh basil leaves if desired.
10. Serve it warm with a side of green salad or as part of a hearty breakfast.

This personalized and improved recipe for zucchini and cheese omelette is perfect for taking advantage of the zucchini season and using the available ingredients at home. I hope you enjoy it and it delights your taste buds.

Bon appétit!