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Omelet with zucchini, pumpkin flowers, red onion and fresh mint

ingredients

servings

4

Iodized salt

to taste

Extra virgin olive oil

1 spoon

Grated Grana Padano

40 grams

Full fat milk

100 mL

Fresh mint

3 leafs

Red onions from Acquaviva delle Fonti

1 half

Courgette flowers

3 unit

Courgette

1 unit

Egg, egg white

200 grams

Eggs

3 unit

second courses from Italy

Omelet with zucchini, pumpkin flowers, red onion and fresh mint

Omelet with zucchini, pumpkin flowers, red onion and fresh mint

vegetarian with eggs with lactose high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Omelet with zucchini, pumpkin flowers, red onion and fresh mint

A very simple and fast recipe, suitable for the suffocating heat of this period, can be prepared in advance and served both hot and cold

Omelet with zucchini, pumpkin flowers, red onion and fresh mint step 1

step 1

First, make the onion sliced, previously sliced ​​thinly to a listener, in a non-stick frying pan with the evo oil and a little water

Omelet with zucchini, pumpkin flowers, red onion and fresh mint step 2

step 2

Once the onion has softened, add the zucchini, which is also sliced ​​into strips, season with a pinch of salt and cook with the lid

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Omelet with zucchini, pumpkin flowers, red onion and fresh mint step 3

step 3

Meanwhile in a bowl beat the eggs together with the egg whites, chopped fresh mint leaves, grated grated padano, milk and salt

Omelet with zucchini, pumpkin flowers, red onion and fresh mint step 4

step 4

Once cool, add the zucchini and the onion to the eggs and place them in the frying pan you used earlier (grate with a little oil if necessary)

Omelet with zucchini, pumpkin flowers, red onion and fresh mint step 5

step 5

At this point lay the clean pumpkin flowers cut in half on the surface of the still raw omelette and cook on low heat with the lid turning half-cooked

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