Filter
Reset
Sort ByRelevance
Accidentalgourmet
Zucchini omelette
A tasty recipe. The vegetarian main course contains the following ingredients: potatoes (in slices), olive oil, onion (chopped), zucchini (in thin slices), eggs, Danish blue (crumbled cheese), crumbled), vinegar and cabbage lettuce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Potato slices are cooked and drained almost 10 minutes.
-
Fry 2 tbsp oil in frying pan and fry onion.
-
Add zucchini and fry for 3 minutes, carefully shoveling.
-
Unscrew eggs in bowl.
-
Potato slices, zucchini mixture and half of cheese by egg.
-
Season to taste with salt and pepper.
-
Heat 2 tbsp oil in large, deep frying pan and repeat egg-vegetable mixture in pan.
-
Sprinkle leftover cheese over omelette.
-
Place the lid on the pan and leave the omelette covered over low heat for about 15 minutes.
-
Pan around once in a while, so that liquid egg runs to the side and the top is nicely dry.
-
Add 4 tbsp oil with vinegar and salt and pepper to taste until dressing.
-
Wash washing, coarse cracks and shovel with dressing.
-
Spread out four plates.
-
Cut the omelette into quarters and place it next to lettuce..
Blogs that might be interesting
-
20 minMain dishtraditional olive oil, fresh farmer soup vegetable, meal soup maker peas, chicken broth tablet, water, canned hot dogs, white dots, French mustard, onion, partysticks sweet and sour,quick pea soup with hot dogs
-
25 minMain dishcrumbly potato, Parmesan cheese, smoked bacon, butter, creme fraiche, turnip, watercress,rapeseed stew with watercress and cheese wafers
-
25 minMain dishbaby potatoes, fresh string beans, shallot, gherkin cubes, unsalted butter, breaded salmon burger, dried tarragon, Greek yoghurt, mayonnaise,salmon burger with dragons and string beans
-
15 minMain dishsteak, peanut oil, mustard, spring / forest onion, fresh chives, anchovy fillet, garlic, olive oil, fresh parsley,steak with anchovy dressing
Nutrition
395Calories
Sodium29% DV690mg
Fat34% DV22g
Protein68% DV34g
Carbs5% DV15g
Fiber16% DV4g
Loved it