Spanish Zucchini and Cheese Omelette | CRAZY Good and Easy to Make

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Cut the zucchini into bite-size pieces, put them in a colander set over a bowl, and season with sea salt. Roughly chop the onions and thinly slice the garlic.
2. Heat a large frying pan over medium heat and add 45 ml (3 tbsp) extra virgin olive oil.
3. After a couple of minutes, add the chopped onion and garlic, and stir. Stir every 1 to 2 minutes so they sauté evenly.
4. Meanwhile, crack the eggs into a large bowl, season with sea salt and black pepper, whisk, then stir in the shredded cheese.
5. When the onions are translucent after 5 to 6 minutes, pat the zucchini completely dry on paper towels, add it to the pan, and stir every 1 to 2 minutes.
6. After 3 to 4 minutes, when the zucchini is lightly sautéed, season with black pepper, remove the pan from the heat, and transfer everything to the egg mixture. Stir and let it sit for a couple of minutes.
7. Meanwhile, heat the same pan over low-medium heat and add 15 ml (1 tbsp) extra virgin olive oil.
8. After 3 to 4 minutes, pour in the egg and zucchini mixture, spreading it into a flat layer.
9. After 4 to 5 minutes, flip the omelette: place a plate slightly smaller than the pan over it, invert the pan onto the plate, then slide the omelette back into the pan. Use the back of a spatula to tuck the edges toward the centre.
10. Cook until set through, about 9 to 10 minutes total cooking time. Slide onto a serving dish and serve warm, at room temperature or chilled.

Summarized from Spain on a Fork's video. Watch it for the details.

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