Yellow Zucchini and ricotta Omelette

Learn The Recipe!

Serves: 2-3

Prep Time: 5min

Cook Time: 15min

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Mise En Place:

• diced yellow zucchini

• 3 whisked eggs in a bowl

• chopped fresh herbs (dill, basil, sage)

• dry oregano

• salt+pepper

• sliced lemon

• olive oil

• Finishing salt (optional)

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How To Make: 

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• 1. Add fresh chopped herbs in. a bowl with whisked eggs and stir, then add salt, pepper and dried oregano

• 2. Add diced zucchini into a hot skillet with olive oil and cook on low until tender-- spice with oregano, salt+pepper

• 3. Bring heat low to simmer and add whisked egg+herb bowl into skillet with tender zucchini

• 4. cook on low- medium until it starts to bubble and add ricotta cheese drops throughout the skillet-- add salt, pepper, oregano

• 5. Lift under the omelette and tip the pan to let the undercooked egg fall to the skillet

• 6. Once it looks golden underneath, flip the omelette in half and squish down with flat side of spatula to release undercooked egg inside to submerge out

• 7. Flip the half once more 

• 8. Take Omelette off heat and cut in half

• Plate the omelette and top with olive oil+ finishing salt and a lemon slice

• Serve and Enjoy!

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Note: You can use any vegetable base to begin with i.e. mushrooms, spinach, regular green zucchini. One of my favourite versions of this is adding smoked trout on top!