Omelette of zucchini and mint
Frittata di zucchine e menta
Soft omelette of zucchini, mint and cheese, gilded in skillet and ready in just 25 minutes.
Soft omelette with zucchini sautéed, fresh mint and Parmigiano Reggiano: the fastest summer second course. History and Tradition The omelette of zucchini It's a classic of Italian home cooking, common in every region. Fresh mint, typical of central and southern Italy, adds an aromatic note that makes the dish fresher. zucchini they should be skipped over high heat to remove the water before adding it to the eggs. It can be eaten hot, warm, or cold, even in a sandwich.
Instructions
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3 steps · natural Italian voice
Skip the zucchini
Cut the zucchini into rounds and jump them in skillet with oil and garlic over high heat for 6-7 minutes until golden. Salt.
Prepare the eggs
Beat the eggs with Parmigiano Reggiano, mint, salt and pepper. Combine the zucchini.
Cook
Pour in nonstick skillet grease, cook over low heat covered for 8 minutes, then turn with a plate and cook for 3 minutes.
Chef's Tips
For a softer omelette, cook the zucchini until they are golden but still firm and let it rest the mixture of eggs for 2 minutes before cooking. Turn the omelette over with a plate that adheres well to the skillet.
Ingredients
- 6 eggs
- 3 zucchini averages
- (1.41 oz) 40 g of Parmigiano Reggiano grated
- Fresh mint
- 1 clove of garlic
- Extra virgin olive oil, salt, pepper
- Pecorino grated
Can't find it in the US?
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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