Zucchini and Red Pepper Omelette with Parmesan

A fluffy omelette with zucchini, red bell pepper and Parmesan that is ready in a pan in just a few minutes. It goes well with fresh bread or a small green salad.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 4 pc Eggs
• 150 g Zucchini
• 1 pc red bell pepper
• 40 g Parmesan, freshly grated
• 2 tbsp Water
• 0.5 bunch Parsley
• 1 tbsp Cooking oil
• Salt
• Black pepper

Method

1. Wash the zucchini, trim the ends and cut into small cubes. Halve the pepper, remove the seeds and dice it as well.
2. Whisk the eggs with water, two thirds of the Parmesan, salt and pepper vigorously in a bowl.
3. Rinse the parsley, shake dry and chop finely.
4. Heat the oil in a non-stick pan over medium heat. Sauté the zucchini and pepper in it for about 4 minutes, stirring, until they take on a little color.
5. Pour the egg mixture over the vegetables and let it set over medium to low heat for about 3 minutes, carefully pushing the edges toward the center.
6. Sprinkle the remaining Parmesan and half of the parsley over the omelette, fold it in half and cook for another 1 minute.
7. Cut the omelette in half, place on two plates, sprinkle with the remaining parsley and serve immediately.