The courgettes found at this time of the year are too good and beautiful. Small, often with a bright light green flower. I can not resist and among the many ways in which I use a great classic that satisfies young and old is the omelette with courgettes, perhaps folded on itself with a delicious filling inside.
Ingredients for 2/3 people
- 4 eggs
- 3 courgettes
- 2 sage leaves
- 1 tablespoon of Parmesan
- salt
- pepper
- 2 tablespoons extra virgin olive oil (for a good oil click here)
For the stuffing
- Baked ham
- Stringy cheese (scamorza, fontina, ..)
Preparation
- Wash the courgettes and cut them into thin slices
- Put the oil in a non-stick pan, add the sage and when it starts to sizzle add the courgettes. Let them cook for about 10 minutes over low heat. Season with salt and pepper
- Beat the eggs with the Parmesan in a bowl, then pour them into the zucchini pan. Cover with a lid and lower the heat.
- When the eggs start to thicken, if you want to stuff the omelette, you can put a couple of slices of ham and a few pieces of cheese in the center.
- Close the pocket and leave to cook with the lid on for a few more minutes so that the cheese melts well.
- Turn off the heat and wait a couple of minutes before serving
