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Zucchini omelette

Zucchini omelette

Because this is my first recipe after a very, very long time, during which I recharged my batteries and enjoyed life in a totally different way, I wish it to be to your taste, my dear readers and at the right time. I hope you try it.
About this Zucchini Frittata, I can tell you that it is very light due to the fact that not much oil is used to make it and at the same time it is very tasty ... have fun !!

  • 2 smaller zucchini or 3 smaller ones
  • 5 eggs husband
  • 6 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • salt
  • pepper

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Zucchini omelette:

First, the zucchini are washed and sliced.

Beat the eggs separately for a few moments. Over the beaten eggs add salt, pepper and 5 tablespoons of parmesan. Stir until the composition becomes homogeneous, and finally add the round zucchini.

A round tray with detachable walls is used for this recipe. Bake paper is placed on the bottom of the tray, then a tablespoon of olive oil, and with the help of a brush it is well greased both on the bottom of the tray and on its edges. The composition is placed in the tray, and a tablespoon of grated Parmesan cheese is sprinkled on top. Place the pan in the oven until the omelette turns a nice golden color.

The baked omelette is left to cool in the pan. Cold can be served with a salad of vegetables.

Good appetite!

Food vacuum FFS005X-01, dry / wet vacuum, pulse function

Slow Cooker 5.7L HingedLid

Frying pan, enameled cast iron, round, 25cm, red

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Dietary zucchini omelette: The recipe

Estimated reading time: 1 minute
Dietary zucchini omelette picture 1

The dietary zucchini omelette, tasty and excellent from takeaway, turns out to be a very versatile dish: you can consider it a complete meal if you accompany it with bread or you can combine it with a salad of tomatoes and fennel, in short, the choice is yours!

Before moving on to the preparation, I want to add that, the frittata of dietary zucchini, it has few calories and is easy to prepare I personally, I prepare it when I have little time to devote to cooking!

Dietary zucchini omelette: ingredients and diet

Zucchini omelette is one of the most popular dishes Gusto of traditional cuisine and, as just mentioned, if prepared in the right way can fall into a diet. When eaten hot or cold, the dietary zucchini omelette does not lose its goodness, so before it cools down, we begin to prepare it:


  • 3 Zucchini
  • 2 Eggs
  • 1 tablespoon of Extra virgin olive oil d & # 8217oliva
  • Its q.b.
  • black pepper q.b.
  • A slice of onion
  • a pinch of parmesan cheese.

Preparation and cooking:

First of all washed and disinfected the courgettes, dry them and cut them into julienne (a fili) o a dadini. POI:

Beat the eggs in a bowl adding the Parmesan cheese, salt, pepper and onion slice. Add the courgettes to the eggs and mix for two minutes, perhaps with the help of a fork.

Pour the mixture into a non-stick pan previously preheated for a few minutes. If you want you can spread it with a teaspoon of olive oil and a pinch of breadcrumbs, maybe it rained and do it cooking.

Alternatively, to render it again less caloric, bake it in a static oven for 15/20 minutes at 180 degrees after laying it on a sheet of baking paper, previously brushed with a teaspoon of oil.


to preparation of dietary zucchini omelette, from how we could read is a lot semplice to be prepared and in serving it you can give vent to yours fantasia, adding what most delights your palate. For example, I also season it with a few slices of artichokes boiled.

Zucchini Frittata with Tuscan Kale

This delicious Zucchini Frittata with Tuscan Kale has been making a regular appearance at our family’s table all summer long.

We’ve been growing both zucchini and Tuscan kale in our backyard garden this summer - and this is one of the many delicious recipes we’ve made using that garden harvest!

What I especially love about this recipe - aside from the fantastic flavors - is that it’s a perfect meal any time of the day! With eggs, two types of cheese, salami, and loads of zucchini and kale in the filling - this Zucchini Frittata with Tuscan Kale makes a delicious breakfast, a perfect portable lunch, or a light dinner served alongside a fresh summer salad.

It’s also quick and easy to make - and you can even swap in other vegetables, cheeses, and meats if you’d like! And - if you’re like us, and you have a huge surplus of garden zucchini on hand - this Zucchini Frittata with Tuscan Kale uses a full pound of shredded zucchini in the filling, so it’s a delicious way to use it up!

How to prepare zucchini omelette

Wash and dry the courgettes, now cut them first into slices and then into cubes. Put a drizzle of oil and garlic in a large non-stick pan and brown it, once golden, remove the garlic and cook the courgettes for about ten minutes, turning them from time to time and adding salt. (1 ) Once ready, set them aside and beat the eggs in a large bowl (2), adding salt, pepper and grated Parmesan cheese a little at a time. Add the zucchini to the beaten eggs and pour everything into a non-stick pan, cover with a lid and cook for 7 or 8 minutes per side over medium heat. To turn the omelette, use a flat plate, turn it over and place the pan on the fire again to complete the cooking. Once ready, pour it on a serving plate, cut it into slices and serve warm or cold. Your zucchini omelette is ready to be tasted. (3)

3 incredibly delicious Frittata recipes

Frittata is the ultimate omelette, it is much more consistent than the classic version and is cooked using two methods of preparation. Half the time it is prepared on the stove's eye, and then it is put in the oven to complete it.

Frittata is the Italian version of the omelet, it is excellent for breakfast, but it is also ideal for a quick lunch. To prepare a delicious and successful frittata you need a versatile dish, which can be used both on the stove and in the oven. The most important aspect is that the vessel is non-adherent.

If you are in a dilemma and do not know exactly how many eggs to use in the preparation of an omelette, we will reveal your secret. Two eggs are enough for one person, and if the dish is for several people, add two eggs for each one.

Now that we have covered the most important aspects, we will present you three incredibly delicious frittata recipes.

Potato and bacon omelette

You need eggs (two per person), 150 g of bacon, grated cheese, 3 or more potatoes depending on the number of people, 1 onion, 1 red bell pepper, spices to taste. Peel a squash, grate it and cook for about 10-15 minutes.

Cut the bacon into cubes, we recommend using a local product, such as the kaiser (royal preparation) from Petry. After you cut the bacon, put it in the pan with the finely chopped onion and bell pepper to harden them a little. After a few minutes, pour the egg mixture with spices into the pan and put the lid on the pan, the potatoes, the other vegetables and let the frittata cook over medium heat. When it is half ready, put it in the oven for a minute or two and put the cheese on top of it to melt.

You can cut it and serve it in the form of triangles, and if the bowl is rectangular, cut it into squares.

Frittata with ham and sun-dried tomatoes

You need 4 eggs, 150 gr Transylvanian ham from Petry, grated cheese, sun-dried tomatoes, 100 gr sliced ​​mushrooms, a hot pepper, a teaspoon of oregano, 3 tablespoons sour cream, salt and pepper to taste.

Beat the eggs well, add the cream over them together with the spices. Fry the mushrooms with the pepper in a pan, add the finely chopped ham to the egg mixture together with the hardened vegetables and add a few tomatoes. Put the frittata in the oven heated to 180 degrees, bake for 20 minutes, and at the end add the grated cheese and leave for a few more minutes until it melts nicely.

Frittata with mozzarella and sweet potatoes

You need four eggs, 2 sweet potatoes and a white potato, corn, 2 green onions, 1 capsicum, 3 tablespoons oil, parsley, mozzarella from the Therezia, salt and pepper to taste.

Potatoes are sliced ​​into thin slices, cut green onions into small cubes, as well as peppers. Fry the vegetables until soft, drain off the excess oil. Beat the eggs, add salt and pepper, grated mozzarella, add the hardened vegetables and corn. We recommend you use Therezia mozzarella, it is an excellent local product with a fine and tasty texture. Put the composition in the pan, bake until the frittata is golden on both sides.

Frittata is a versatile recipe, you can cook it in countless ways, with your favorite ingredients and you will enjoy a healthy and consistent dish.

Petry Webshop is the ideal place where you can order local and natural ingredients for the perfect frittata.

  1. Author: Lina in Cucina
  2. Difficulty: easy
  3. Type of dish: Second course, Appetizer - (Vegetarian, Microwave)
  4. Calories: about 144 Kcal per serving (Info)
  5. Preparation time: 10m
  6. Cooking time: 15m
  7. Total time: 25m
  8. Portions: recipe for about 2 people

Wash the courgettes, remove the ends and grate them in a bowl with a wide-hole grater. Salt and mix.

Lightly oil the dish Crisp of the oven and pour in the courgettes.

In a bowl, beat the eggs with a fork and pour over the courgettes, then sprinkle with pepper, add a drizzle of olive oil, bake and cook for 15 minutes at 750 W power.

Notes: alternatively the Zucchini Omelette can be cooked in the traditional gas or electric oven using the classic oiled round pan. Bake for 25 minutes at 180 degrees.

Pate omelette roll - Everything you need to know about the recipe

  • For a colorful and flavorful omelette, add in the composition tricolor peppers, cut very finely. What else can we put in the egg mixture? Red onions or green onions / chives, parsley or fresh dill, dried herbs, diced tomatoes.
  • For a red roll? Add a tablespoon of tomato paste to the eggs. For a green roll? Add 2-3 tablespoons of spinach given through a blender. If we add spinach, it goes very well and a little garlic powder.

  • For best results, as soon as we take the omelette out of the oven, turn it over on the work table and let it dry a little, then roll it immediately.
  • After filling the roll with pate, let it cool for 2-3 hours before slicing.
  • The pate frittata roll is kept in the fridge for 2 days, so you can eat it on the weekend for breakfast and put it in the little ones' package during the week.

For the filling we use fine chicken liver pate, a pate specially designed for children. Pepe products, newly appeared on the Romanian market, are traditionally produced in Europe, being produced by Perutnina Ptuj, the most important producer and processor of chicken meat in South-Eastern Europe!

Pepe & # 8211 products especially for children & # 8211 contain the best quality chicken

  • Perutnina Ptuj is a producer that controls the entire production system: the birds grow on the ground, their free range food is produced from their own crops and consists of a mix of cereals, minerals and vitamins. Growth hormones or antibiotics are NOT used.
  • The products have a high content of meat & # 8211 90% & # 8211 made from carefully selected chicken and turkey.
  • They are rich in protein, have no taste enhancers, artificial flavors, coloring.
  • They do not contain gluten.
  • They have a low salt content.
  • Discover all the products on products / pepper /

Ingredients for 20-22 slices of pate frittata roll

  • 6 eggs husband
  • 100g parmesan grated
  • ¼ finely chopped red peppers
  • ¼ finely chopped green peppers
  • ¼ finely chopped yellow peppers
  • salt and pepper to taste
  • 200g (4 tubes) Fine chicken liver pate

Preheat the oven to 160 ° C. Grease with butter and line the large baking tray with baking paper.

In a large bowl beat eggs for omelette, with salt and pepper to taste. Add the grated Parmesan cheese and finely chopped pepper. Mix well. Pour the composition into the prepared tray and level with a spatula.

Bake for 12-15 minutes or until the frittata is well bound, without being browned. Meanwhile, line the work table with cling film. Remove the roll from the tray and turn it over on the work table. Remove the baking paper and let it cool for 2-3 minutes. Grease with patties in an even layer. We roll as tightly as we can and wrap the roll in cling film. Let cool 2-3 hours before slicing.

Recipe of Pate omelette roll will quickly enter the top of the family's favorite recipes and children will love it especially! Pepe mini pate is so fine! We fell in love with him! And the fact that it comes in small portions of 50g, makes it even better for children's sandwiches - it's a perfect portion, it doesn't stay open, it doesn't oxidize like pies in large packages. We really like Pepe products, I hope you will discover them too, read their label and smile like we did - it is a label the way we want to read & # x1f60a

Tricks and tips

& # 8211 Check the baking of the muffins. Each oven is different and the eggs cook differently. The surface must be well gilded, at this point means that the muffin is ready.

& # 8211 You can make 3-4 different muffins. Put other ingredients in each baking dish. Feta cheese, tomatoes, ham, mushrooms, herbs, etc.

& # 8211 Muffins keep well in the fridge for 2 days and they can also be served cold, maybe as an appetizer.

Author: Adrianna Rozbicka

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