Twist of Omelette

Twist of Omelette

It happens sometimes to have guests suddenly and not be organized.
This recipe is ideal.
We can create a nice dish and colorful (also nice to see) with few ingredients easily present in the fridge.

Ingredients for 5 people

  • 7 eggs
  • 400 Gr. Zucchini
  • 1 large leek
  • 200 Gr. grated Parmesan cheese (or Grana Padano)
  • 300 gr. Fresh Ricotta
  • 5 Branches of chives
  • EVO Oil
  • Salt


  • Vegetables Passes
  • Bowl
  • Knife
  • Fork
  • Dishes
  • Ladles
  • Baking paper
  • Non-stick wide frying pan
  • Medium frying pan with lid


Let’s wash the zucchini and cut them into strips.
We clean and slice the leek (let’s cut the green part of the stalk that we throw together with the outer layer) and put it in the medium frying pan with the oil, bringing it all on flame.
We brown well and add the zucchini.
We climb and cook with the lid, checking and turning every now and then (if we see that the zucchini tend to burn we can add half a glass of water).
As soon as you have cooked the zucchini, still warm, in the vegetable passes avoiding to transfer also the cooking oil.

So let’s put them in a plate waiting for the use.
Now we open the eggs in the bowl and, after adding the salt and parmesan, whisked well with a fork.
Let’s add the zucchini past and, continuing to beat, we mix the whole thing well.

Put the oil in the big frying pan and bring it over the heat with medium flame.
Now we have to bake the omits, we can not only make one, but we will create (with these ingredients) at least two large that, after the whole preparation, we will cut into washers.
With the Ladle pour half prepared in the pan with the hot oil.
Moving the pan, and making it swirling on itself, we create a large omelette that we will cook well on both sides taking care not to break it when we turn it (I prefer, in this turning operation, use a steel cover larger than the Used frying pan. I support it on the omelette, I take the pan and, after moving on the sink, with an immediate manoeuvre turn the pan so as to have it upside down on the lid, on which will be transferred the omelette. After, carefully, from the lid i slide the omelette in the pan and continue cooking.

After cooked, always with the help of the lid, I repeat the operation and I slide the omelette in the plate covered with baking paper.
We repeat the cooking with the rest of the preparation.
Now we sift, always with the vegetable pass (that we will have cleaned) the ricotta, putting it in a dish.

Slowly we roll out, with a fork, the ricotta on the omelette, covering it all.
Let’s chop it up, with the hands, the chives (after having washed and dried).

Now, being careful, we roll up our omelette on and itself, creating a huge salami that we will roll in the same baking paper where the omelette was resting, and we’ll rest for a while.

Before serving, we slice our coloured gyrations and rest in a plate on lettuce leaves.

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