Zucchini, Onion and Goat Cheese Omelet

Wash and slice the zucchini into very thin rounds. Cut the onion lengthwise into strips.

Heat a little olive oil in a skillet and lightly fry the onion and zucchini over medium heat for 10–12 minutes. Season the vegetable with a pinch of salt. When soft, turn off the heat and set aside for later.

In a bowl, beat an egg with a pinch of salt. Pour half of the contents of the skillet (zucchini and onion) into the bowl with the beaten egg and mix well. Add half of the goat cheese and mix gently.

Heat a little olive oil in a small skillet, add the egg and vegetable mixture, and let cook. When the mixture sets on the bottom, flip the omelet to finish cooking on the other side. To do this, cover the skillet with a slightly larger plate and hold firmly in place, turn the skillet over to tip the omelet onto the plate, and then slide the omelet back into the skillet. Transfer the cooked omelet to a plate.

Repeat the operation to make a second omelet. Beat the other egg, add the rest of the zucchini and onion mixture and goat cheese. Cook as previously.

Your omelets are now ready to enjoy!