Today I have a very simple and light summer dish based on zucchini. It's a zucchini omelet — it comes out incredibly tender and delicious, and I don't add any milk. For the filling I used tomato and basil, but any fresh herbs you have on hand will work great. I made 2 servings, so in the photos everything is doubled — it's best to cook each serving separately.
Ingredients:
- Per 1 serving:
- 120 g zucchini
- 20 g cheese
- 2 eggs
- salt, pepper
- Filling per 1 serving:
- half of a large tomato
- 4-5 basil leaves or other fresh herbs
- salt
How to cook omelet with zucchini and tomatoes
Prepare the first serving. Grate the zucchini on a coarse grater — no need to squeeze out the liquid. Grate the cheese on a coarse grater as well; I had sliced cheese, so I just finely chopped it. Add the eggs, season with salt and pepper.
Cut the tomato into pieces, removing the watery pulp first if you'd like. Add the chopped basil and season with salt.
Melt a little ghee in a skillet, or use a mix of equal parts butter and oil. Add the zucchini mixture and cook over low heat until it sets.
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