The healthier version of the popular breakfast is zucchini omelette. It’s fresh, tasty and easy to prepare.
Diet: vegetarian, sugar-free, gluten-free
- 5 eggs
- 1 medium zucchini
- 1 onion
- 1 clove of garlic
- 50 g grated cheese
- 2 tablespoons oil
- ¼ teaspoon parsley
Let's get started!
- Grate the zucchini, season with salt and squeeze the excess of water. Let it stand in a strainer while chopping the onion.
- Chop the onion and the garlic. Heat 2 tablespoon oil in a skillet, when the oil is hot, add the chopped onion, cook it for 3 minutes, stirring occasionally, add the chopped garlic and cook for 2 minutes on medium heat, until the until is golden brown.
- Add the grated
zucchiniand cook it for 4 -5 minutes on low heat, stir it occasionally. Meanwhile in a bowl whisk the eggs, season with salt, pepper and paprika to taste. Pour the egg intothe skillet. Cook the omelet for 5 minutes, then sprinkle with grated cheese and chopped parsley. Cook on medium heat for 5 minutes, until the cheeseis melted and the egg is lightbrowned.
- Remove from the heat, using a spatula transfer on a plate. Serve it immediately with salad.