Zucchini Omelete

Buy or find
Zucchini, 2, washed and cut into mezzaluna
Butter, 60g
Olive oil for cooking
Italian herbs, 3/4 tsp
Dried Thyme, 1/2 tsp
Spanish onion, 1, diced
Mushroom, 150g, sliced
Eggs, 3, lightly beaten
Parmesan cheese, to taste

Do

Fry the zucchini in butter medium heat until caramelised, do not disturb the pan much during this cooking process, but make sure the zucchini doesn’t burn.

Fry the onion in a splash of olive oil, until softened, about 7 minutes.

Add the mushroom to the onion and fry until the mushroom has collapsed.

Add the zucchini to the mushroom and onion, stir to combine.

Add the herbs, stir to combine.

Add a splash of oil into the pan used to cook the zucchini and heat over medium heat.

Add the eggs, and leave undisturbed until the eggs at the centre of the pan looked almost cooked.

Add the filling and a sprinkle of parmesan over half of the omelette.

Fold the non-filled half of the omelette over the filled.

Serve with salad and red wine.

Omelette, fry mezzaluna zucchini, in butter until caramelised in relatively undisturbed pan.  Add Italian herbs and thyme and cover. Fry diced red onion 🧅 n oil then sliced mushroom add. Beat three eggs and add to oil until n pan. Cook until

Centre almost cooked. Add mihroom then zucchini then cheese and then Parmesan. Let sod for a minute then close over.