Omelette with zucchini and basil
3 servings
30 minutes
Omelet with zucchini and basil is a refined and delicate dish of French cuisine that captivates with its aroma and harmony of flavors. The history of the omelet goes deep into French gastronomy, where it is considered a symbol of simplicity and sophistication. In this version, juicy young zucchinis add freshness and lightness to the dish, while aromatic basil adds a summery spicy note. Parmesan, with its rich and salty flavor, complements the texture of the omelet, making it more intense. This omelet can be served as a standalone dish garnished with greens or used as an elegant breakfast that can impress any gourmet. Its softness and delicate taste pair perfectly with fresh baguette and a glass of white wine, creating an atmosphere of French culinary magic.
1
Slice the zucchini into thin rounds. Peel the onion and garlic, slice the onion into half rings, and chop the garlic.
- Baby courgettes: 2 pieces
- Onion: 1 head
- Garlic: 3 cloves
2
Wash the basil, dry it, and chop it finely. Grate the Parmesan on a coarse grater.
- Basil leaves: to taste
- Parmesan (Parmigiano Reggiano): 80 g
3
Heat oil in a pan, sauté chopped onion for 2 minutes. Add sliced zucchini and garlic, cooking for another 3-4 minutes while stirring occasionally, then season with salt and freshly ground black pepper at the end.
- Onion: 1 head
- Baby courgettes: 2 pieces
- Garlic: 3 cloves
- Vegetable oil: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Beat the eggs lightly with a fork and mix with half of the grated Parmesan and chopped basil.
- Chicken egg: 6 pieces
- Parmesan (Parmigiano Reggiano): 80 g
- Basil leaves: to taste
5
Pour the prepared mixture over the sautéed vegetables and cook the omelet on low heat until done. Sprinkle the omelet with the remaining parmesan.
- Parmesan (Parmigiano Reggiano): 80 g
6
Cut the ready omelet into three portions, fold each half in half, and place on plates.
