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Organic zucchini omelet with ricotta and lamb's lettuce
Lunch dish of an omelet with courgette and ricotta, cherry tomatoes and lamb's lettuce.
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Ingredients
Directions
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Arrange the zucchini in ribbons lengthwise with a peeler.
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Clean the lemon and grate off the yellow skin.
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Split the eggs. Beat the egg yolks with the ricotta, lemon zest and seasoning salt.
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Beat the egg whites in a large bowl with a whisk. Spatefully spread the protein through the ricotta mixture.
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Heat the butter in a skillet and place the zucchini ribbons in it.
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Pour the egg mixture over it and cook on low heat with the lid on the pan in approx. 10 min. Just done.
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Meanwhile, halve the to, heat the rest of the butter in a frying pan and fry the to on the cutting edge for 5 min.
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Turn the omelette on a large plate and serve with the to and lamb's lettuce.
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Nutrition
440Calories
Sodium30% DV720mg
Fat49% DV32g
Protein44% DV22g
Carbs5% DV14g
Fiber16% DV4g
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