Zucchini omelette stuffed with tuna is a delicious second course perfect when you don’t know what to prepare for lunch or dinner, it has a creamy interior of ricotta and tuna and is also excellent eaten at room temperature. Do you know what the difference is between an omelette and a frittata? The omelette is not flipped, it is cooked on one side only, and the top side where it is stuffed must remain creamy, called ‘omelette baveuse‘, whereas the frittata is flipped and cooked on both sides. The quantities I used to prepare this zucchini omelette are for 2 people; if you need to make it for more people, consider two eggs per person, and of course, the pan should be larger. Now let’s see how to make the Zucchini omelette stuffed with tuna and ricotta, and if you try it, let me know. Barbara

Here are some more delicious recipes to prepare omelettes:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare Zucchini Omelette Stuffed with Tuna

4.2 oz canned tuna in oil
3 eggs
3.5 oz cheese
3.5 oz ricotta
Half zucchini
to taste salt
to taste extra virgin olive oil
to taste chives

Tools

Mandoline

How to prepare Zucchini Omelette Stuffed with Tuna

Let’s start preparing the Zucchini omelette stuffed with tuna, wash the zucchini, trim it, and grate it with a wide-hole grater and
squeeze it to remove the naturally contained water.
Pour the eggs into a bowl, add extra virgin olive oil,
a pinch of salt
and beat them with a fork.
Add the grated zucchini and
incorporate them into the eggs.
Cut the cheese into small pieces,
remove the oil from the tuna and pour it into a bowl, add the ricotta
and mix well to obtain a cream,
I also added finely chopped chives, alternatively, you can add chopped parsley.
Oil the pan and put it on the heat,
when the pan is hot, pour in the beaten eggs,
cover with a lid and let it thicken, being careful not to dry it out too much and do not flip it.
On half of it, add the ricotta and tuna cream,
add the cheese cubes
fold the omelette, cover with a lid, and leave on low heat for 1 minute, then turn off the heat and let it rest for a few minutes so the cheese melts.
Serve the Zucchini omelette stuffed with tuna hot or at room temperature.