Servings:
6
Prep time:
20
Cooking time:
40
INGREDIENTS
- - 800 g zucchini
- - 340 g of corn
- - 250 ml of milk
- - 4 eggs
- - 3 tablespoons flour
- - 1 clove of garlic
- - 2 tablespoons grated Parmesan cheese
- - 6 tablespoons of extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Wash the zucchini and trim them. Grate and add the chopped garlic.
- Beat the eggs with the milk, flour, cheese, salt and pepper.
- Pour half of the egg in a frying pan and add half of the zucchini. Add salt and allow to soften for a few minutes. Add half of the corn and eggs, distributing well and cover the pan. When the eggs will tone up, turn the omelet with the aid of a plate and let it color just on the other side.
- Turn the omelet onto a large plate, halfen it and keep aside warm. Prepare a second omelet with the remaining ingredients and serve.
