My Fritatta Con Le Zucchine
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 egg (s), size M
- 2 Table spoons milk
- 1 small zucchini, green or yellow
- 1 small shallot (s)
- 1 scoop mozzarella, preferably made from buffalo milk
- salt
- pepper
- Basil, fresh for garnish
- 0.5 teaspoon ½ olive oil, good
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut off the ends, cut in half and cut into thin slices.
- Peel and finely dice the shallot.
- Beat the eggs with the milk and salt and pepper vigorously.
- Drain the mozzarella and cut into slices.
- Sear the zucchini and shallot in a pan (with a lid) briefly in the olive oil and season with a little salt and pepper (if you want, you can add a few fresh herbs).
- Then add the egg mixture and turn down the heat (be careful, it burns easily!)
- Spread the mozzarella slices on the omelette, put the lid on and then wait and see.
- On a low heat, it takes about 10-15 minutes for the eggs to set completely and for the cheese to melt.
- Garnish with a little basil - and a delicious meal is ready!
- Of course you can expand depending on your taste.
- How about, for example, fresh mushrooms, tomatoes, boiled potatoes or some ham?
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