With the last zucchinis left in the garden, today I made a zucchini and gorgonzola omelette. Delicious and super quick to prepare. The zucchini and gorgonzola omelette can be served as a main course but also as an appetizer at a lunch with friends, and why not even at a picnic with friends and family. In short, the zucchini and gorgonzola omelette is so good that you can eat it anytime. If you also like zucchinis, I leave you more ideas below.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 zucchinis
- 5 eggs
- 2.8 oz grated cheese
- 3.5 oz gorgonzola
- 1/2 onion
- to taste oil and salt
- 1 pinch pepper
Tools
- Bowl
- Frying Pan
- Mandoline
Steps
Using the mandoline, julienne the zucchini and sauté it for about 10 minutes in a pan with the chopped onion and oil. At the end of cooking, adjust the salt.
In a separate bowl, beat the eggs with the grated cheese.
Adjust the salt, add the spices, and the gorgonzola. Beat with a fork for a few seconds. The gorgonzola should not completely melt.
Add the sautéed zucchini and mix.
Transfer to a pan and cook for 10 minutes on each side.
It’s also good cold the next day.
