Zucchini omelet 
to which I added a little lactose-free spread cheese that was at home, gives a fresh touch to the tortilla and passing can be enjoyed by lactose intolerants. One more way to take advantage of those zucchini that are right now in full swing in the garden and is that when they grow “there is to give and give” as they say here.
In half an hour we have an omelet to share a nice picnic or a homemade snack. Who is reluctant to try this delicious and simple recipe?
Zucchini omelette
Zucchini omelette, an appetizer, starter, snack or dinner perfect to go field.
Author: badiolas
Cuisine: Spanish
Type of recipe: Appetizers
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 200 gr of onion better if it is chives
- 40 gr oil
- 600 gr zucchini
- 4 eggs
- 70 gr of cheese spread without lactose
- salt
Preparation
- Put the oil and heat 3 minutes to 100º speed 2.
- Pour the chopped onion and give two strokes of turbo. Lower the remains with the spatula, put the butterfly and schedule 6 minutes at 100º speed 2.
- Chop and add the zucchini into not very thin slices,15 minutes at 100º speed 2.
- When you finish draining everything very well with the help of the basket or a strainer (if it does not drain well then we will have trouble curdling the omelet).
- Without washing the jar lay eggs, salt and cheese and mix 1 minute speed 3 without temperature. Take out and mix with zucchini.
- Put a little oil in a frying pan and curd the omelet.
Notes
Let the zucchini drain very well a few minutes and so you will curd the tortilla much better.
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