The omelette with zucchini and mint with milk is a recipe suitable as a main course to prepare in spring/summer and as long as you can find fresh and fragrant mint. Personally, I enjoy mint as a spice that gives food a finer flavor, and let’s say it goes well with zucchini. Also, we have a saying about parsley: “Parsley never ruins a dish,” which is used in this delicious omelette. Another funny saying about parsley refers to people we don’t know how, but we find them everywhere, and I say this in my dialect 🙂 “ste a tutt vann com u ptrusin.” I would like to collect these proverbs related to cooking. 🙂 Now let’s return to our omelette. 🙂
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4/6 People
- Cuisine: Italian
Ingredients
- 8 Eggs
- Zucchini (1 medium)
- 10 leaves Mint (Fresh)
- to taste Parsley
- to taste Fine salt
- Grana Padano cheese (Grated, a handful)
- Stale bread (1 slice)
- 1 cup Milk
- 1 clove Garlic
Tools
- Pan
Preparation
Brown the diced zucchini with mint and a little finely chopped parsley and garlic in a pan with a drizzle of extra virgin olive oil. Add half a cup of milk and cook covered for five/six minutes.
Soften the slice of stale bread in the remaining milk and crumble it. Beat the eggs in a bowl and mix with salt and grated Grana cheese. Add the zucchini cooked in milk.
Then clean the pan, grease it with oil and pour the mixture. Cook the Zucchini Omelette with milk over moderate heat until set for about six/seven minutes. Flip it over with the help of a lid and cook for another two minutes.
The Zucchini and Mint Omelette with Milk remains soft and fluffy. Great to enjoy as a main course.
Zucchini and Mint Omelette with Milk
Tip for the zucchini and mint omelette with milk recipe: It is more appreciated cold or warm. Also, come and take a peek on Pinterest by The Cook Who Recovers
