Zucchini omelet

It is not difficult to turn a familiar dish from the simplest products into a real masterpiece. A juicy zucchini omelet is a great example of this. Thanks to the original cooking method, the omelet looks very beautiful and festive. Delicious and simple!

Ingredients

• Eggs - 4 pcs.
• Zucchini - 250-300 g (1 pc.)
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 1-2 tbsp. spoons (20 ml)
• Fresh parsley (for serving) - 1-2 sprigs

Directions

1. It is best to take a young zucchini - it has a delicate skin and there are no hard seeds inside.
2. We wash the zucchini, cut off the tips on both sides. Cut the zucchini lengthwise into the thinnest "ribbons". The most convenient way to do this is with a vegetable peeler.
3. Heat vegetable oil in a frying pan with high sides over low heat.
4. Gently twist each squash "ribbon" into a "rose" and put it vertically in the pan.
5. Combine eggs, salt and pepper in a separate bowl.
6. Beat with a fork or whisk until the yolk and white are combined.
7. Fill the squash "roses" evenly with the egg mixture, trying to get into the holes.
8. Cover with a lid and cook over low heat for about 7-8 minutes. As soon as the surface of the omelet grasps, turn off the heating.
9. Juicy omelet with zucchini is ready.
10. We carefully put it on a plate and serve it to the table, decorating it with herbs if desired.
11. Bon Appetit!