Omlette with Corn, Zucchini and Parmesan

Servings: 6
Prep time: 20
Cooking time: 40
INGREDIENTS
  • - 800 g zucchini
  • - 340 g of corn
  • - 250 ml of milk
  • - 4 eggs
  • - 3 tablespoons flour
  • - 1 clove of garlic
  • - 2 tablespoons grated Parmesan cheese
  • - 6 tablespoons of extra virgin olive oil
  • - salt
  • - pepper
INSTRUCTIONS
  1. Wash the zucchini and trim them. Grate and add the chopped garlic.
  2. Beat the eggs with the milk, flour, cheese, salt and pepper.
  3. Pour half of the egg in a frying pan and add half of the zucchini. Add salt and allow to soften for a few minutes. Add half of the corn and eggs, distributing well and cover the pan. When the eggs will tone up, turn the omelet with the aid of a plate and let it color just on the other side.
  4. Turn the omelet onto a large plate, halfen it and keep aside warm. Prepare a second omelet with the remaining ingredients and serve.