Omelette - Zucchini and Gorgonzola

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the zucchini and slice it into thin rounds or strips. Heat a grill pan or non-stick skillet over medium-high heat and lightly grease it with olive oil. Grill the zucchini slices for 1-2 minutes on each side until tender and slightly charred. Remove from the pan and set aside.

Step 2

Crack the egg into a small bowl and beat it with a fork until smooth. Season with a pinch of salt, pepper, and a light sprinkle of grated nutmeg, whisking to combine.

Step 3

Heat a non-stick skillet over medium heat and add the olive oil or butter. Once heated, pour the egg mixture into the pan, tilting it gently to spread the egg evenly across the surface. Let it cook undisturbed for 1-2 minutes until the bottom starts to set, but the top remains slightly runny.

Step 4

Evenly distribute the grilled zucchini slices over one half of the omelette, followed by the gorgonzola pieces. The creamy, bold flavor of the gorgonzola will melt into the omelette, adding a rich touch.

Step 5

Using a spatula, carefully fold the other half of the omelette over the filling to form a semi-circle. Reduce the heat to low and cover the pan for 1-2 minutes to allow the gorgonzola to melt and the omelette to cook through.

Step 6

Once the cheese is melted and the omelette is fully set, slide it onto a plate. Serve warm, pairing it with fresh salad greens or toasted bread for a satisfying, flavorful meal.

Step 7

The sharp, creamy gorgonzola balances perfectly with the smoky grilled zucchini, making this dish simple yet indulgent.