Summary

Ingredients

• 2 small zucchini (approx. 0 cm tall)
• 2 tablespoon sunflower oil or olive oil
• 4 egg (s)
• 4 tablespoons milk
• 1 tablespoon parsley, freshly chopped
• 50 g Gouda, freshly rated
• 1 teaspoon vegetable stock, grained
• Salt and pepper, freshly ground

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Instructions

1. Wash the zucchini and pat dry, remove the stem and flower base and cut the zucchini into fine sticks. Heat the oil in a pan and fry the zucchini until golden brown. Season with salt and pepper.
2. Turn the hotplate on low. Whisk the eggs with milk, cheese, parsley and the granulated broth and pour the mixture over the zucchini. Put the lid on and let the omelette set on a low level.
3. It goes well with fresh tomato salad or lettuce.
4. The omelette tastes very good with the cheese, but it also tastes without it.