Organic zucchini omelet with ricotta and lamb's lettuce

Name: organic zucchini omelet with ricotta and lamb's lettuce
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 organic zucchini; 1 organic lemon; 4 chicken egg; 4 el organic ricotta; 1 tl Herbamare seasoning salt; 40 g organic unsalted butter; 250 g organic cherry tomato; 35 g organic lamb's lettuce

Lunch dish of an omelet with courgette and ricotta, cherry tomatoes and lamb's lettuce.

Ingredients

Directions

Arrange the zucchini in ribbons lengthwise with a peeler.
Clean the lemon and grate off the yellow skin.
Split the eggs. Beat the egg yolks with the ricotta, lemon zest and seasoning salt.
Beat the egg whites in a large bowl with a whisk. Spatefully spread the protein through the ricotta mixture.
Heat the butter in a skillet and place the zucchini ribbons in it.
Pour the egg mixture over it and cook on low heat with the lid on the pan in approx. 10 min. Just done.
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.
Turn the omelette on a large plate and serve with the to and lamb's lettuce.