Name: Zucchini Omelette with Ricotta
Prep time: 25 min
Cook time: 15 min
Yield: 2
Cuisine: Internacional
Ingredients: 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.