Omelette with zucchini, green onions and feta cheese
2 servings
10 minutes
Omelet with zucchini, green onions, and feta is a refined dish of French cuisine that combines the tenderness of eggs with the rich flavor of feta and the freshness of green onions. Zucchini adds structure and a slight sweetness, creating a harmonious balance of textures. The French appreciate omelets for their versatility and ability to be both simple and sophisticated at the same time. This version is especially good for breakfast or a light dinner; it requires no complex ingredients and cooks quickly. Thin strips of zucchini, lightly blanched in boiling water, make the omelet airy, while feta and parmesan add zest. It can be served as a standalone dish or with a crispy baguette. This is a gastronomic symphony that delights the palate and leaves a pleasant aftertaste.
1
Boil salted water. Using a vegetable peeler, cut the zucchini into thin long strips, place in a colander or sieve, and immerse in boiling water for 5 minutes.
- Young zucchini: 0.5 piece
2
Heat olive oil in a pan.
- Olive oil: 1 tablespoon
3
Crack the eggs into a bowl, pierce the yolks with a fork, add salt and pepper, and quickly and vigorously mix the whites with the yolks using horizontal movements.
- Chicken egg: 4 pieces
- Salt: pinch
- Ground black pepper: to taste
4
Add onion to the eggs, 1 tablespoon of cold water, mix quickly again, and pour into a hot pan.
- Green chopped onions: 1 tablespoon
5
Remove the zucchini strainer from the broth and let it drain.
6
Using a small spatula or fork, gently push the gathered edges towards the center without disturbing the overall shape. Reduce the heat to medium.
7
When the omelet is only liquid on the surface, carefully place strips of zucchini on top and cover with a lid. Leave for 2-4 minutes.
8
Sprinkle the ready omelet with crumbled feta and parmesan.
- Feta cheese: 30 g
- Grated Parmesan cheese: 20 g