- Zucchini 6
- Eggs 6 • 130 kcal
- Ricotta cheese 500 grams (2 cups) • 140 kcal
- Grated parmesan cheese 100 grams
- Breadcrumbs 2-3 tablespoons
- Onion 1
- Salt as much as is needed • 1 kcal
- Ground black pepper as much as is needed
- Extra virgin olive oil as much as is needed
The omelette with zucchini and ricotta cheese is an easy and tasty recipe, a variant of the zucchini omelette, made even softer and more delicious thanks to the addition of fresh ricotta cheese. Serve it as a second course or cut into cubes and enjoyed cold as a tasty appetizer. A dish with a delicate flavor that everyone will like and that you can cook in a pan or in the oven, it will still be very good in both ways. For the preparation we cooked the zucchini in a pan, before adding them to the beaten eggs and ricotta cheese, but you can also use the grated zucchini and add them raw, according to your needs. So let’s see all the steps to prepare it.
How to prepare the omelette with zucchini and ricotta cheese
Wash the zucchini, peel them and cut them into small pieces. Brown the chopped onion in a pan (1) with extra virgin olive oil and, as soon as it is golden brown, add the zucchini (2). Add salt and pepper and cook for a few minutes, until the zucchini have softened. Once ready, let them cool. Beat the eggs in a bowl (3) with salt, pepper and chopped parsley.
Add the well-drained ricotta (4) and stir to incorporate it into the eggs. Also add the zucchini and breadcrumbs and mix everything well. Heat the extra virgin olive oil in a non-stick pan, add the mixture, level it and cook for about 6 minutes. Turn the omelette upside down with a lid without edges and continue cooking on the other side (5), until golden brown. Your omelette with zucchini and ricotta cheese is ready to be served (6).
You can preserve the omelette with zucchini and ricotta cheese in the refrigerator for 2 days in a hermetically sealed container. Before serving, heat it in the oven or serve it at room temperature.