Zucchini Omelette with Ricotta

Bionda Requesón
Try this delicious zucchini omelette with ricotta, which is full of flavor thanks to the combination of mushrooms, Bionda® Ricotta, and cherry tomatoes. This omelette recipe is very easy!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 tablespoons butter, in medium cubes
  • 1/4 cups onion, finely chopped
  • 1/4 cups pumpkin, in medium cubes
  • 1/4 cups red bell pepper, in thin strips
  • 1/4 cups green bell pepper, in thin strips
  • 5 eggs
  • salt
  • pepper
  • 1/2 cups Bionda® cottage cheese
  • 1/2 cups cherry tomato, in halves
  • 1/4 avocados, in slices
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons green onion, only the green part, in thin slices
Preparation
10 mins
15 mins
Low
  • Mix the eggs very well with salt and pepper in a bowl using a whisk. Set aside.
  • Heat the butter over medium heat in a cast-iron skillet. Once melted, add the onion and cook for 2 minutes. Then, add the zucchini and bell peppers, and sauté for just 2 more minutes. Add the egg and cook covered on low heat for 10 minutes.
  • Flip the omelette and add the Bionda® Ricotta all over the omelette, then scatter the cherry tomatoes. Remove from heat, serve, and garnish with avocado, parsley, and green onions. Enjoy the zucchini omelette with ricotta with toasted bread and orange juice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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