The omelette with ricotta and zucchini is a simple, tasty, and nutritious dish, perfect for a light yet substantial meal.
The preparation is quick and easy, ideal for those with little time who don’t want to give up a healthy and balanced meal. The omelette can be served hot or at room temperature, making it perfect for a picnic, to take to the beach, or for a lunch break outside.
This recipe is a great alternative to the spaghetti omelette or the omelette with speck and zucchini.
And speaking of omelettes, you might be interested in:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 250 g ricotta
- 50 g grated Parmesan
- 2 zucchini (medium)
- to taste salt
- to taste vegetable oil
Tools
- Pan
- Bowl
- Knife
- Cutting board
Steps
Wash the zucchini, remove the ends, and cut them into slices.
In a non-stick pan, heat a drizzle of vegetable oil and sauté the zucchini until tender. Lightly salt and let them cool.
Meanwhile, crack the eggs into a large bowl, add the Parmesan, salt, and beat vigorously with a fork or whisk.
Add the ricotta and continue to mix until you get a homogeneous mixture. Add the sautéed zucchini to the egg and ricotta mixture and blend all ingredients.
Lightly oil a pan with a drizzle of vegetable oil. Heat it and pour in the egg and zucchini mixture. Level it with a spoon and cook over medium heat for about 5 minutes, covering with a lid until the bottom is well browned and the surface is almost completely set.
At this point, with the help of a plate, flip the omelette and return it to the pan to complete cooking on the other side for another 3-4 minutes. To perform this operation easily, I recommend using a flip pan.
Once cooked, transfer the omelette onto a cutting board or a serving plate and let it cool slightly before slicing.
Enjoy your meal
If you liked this recipe, you might also be interested in:
Omelettes: 7 Dinner Saver Recipes
Quick Savory Pies for the Weekend
Storage and Tips …
Store in the fridge, covered with aluminum foil.
Consume within 2 days.
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