The mini omelette with quick cheese and zucchini flowers is a very simple and quick main dish for a family lunch or dinner.
The recipe can be enjoyed both hot and cold, making it perfect for a picnic or a work lunch break.
A classic main dish that’s a staple on our tables and allows us to be creative by combining various ingredients.
My mini omelette with quick cheese and zucchini flowers is light because it’s cooked with only 2 tablespoons of EVO oil, making it the ideal meal for those who want to eat healthy and nutritious food.
Its creamy texture due to the addition of soft cheese will captivate your palate at the first bite!
If you love experimenting with eggs, here are some ideas, and you’re sure to find one that suits your tastes.
- Portions: 1 Person
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Summer
Ingredients
- 2 eggs
- 5 zucchini flowers
- 1.8 oz quick cheese
- 2 tbsps EVO oil
- to taste salt
Steps
Wash and clean the zucchini flowers by removing the stem and pistil.
Crack and beat the eggs.
Incorporate the quick cheese and mash with a fork.
Add the flowers and season the mini omelette with a pinch of salt.
Pour 2 tablespoons of EVO oil into a small pan and heat.
Pour the omelette mixture and cook gently on both sides.
The mini omelette with quick cheese and zucchini flowers is a combination of ingredients that creates a perfect harmony of taste, colors, and aromas.
