Omelet with Zucchini

Mix eggs and mineral water. Season. Clean the spring onions, rinse, cut into rings, add.

Clean zucchini, rinse, cut into slices. Sauté onion and garlic cubes in one third of hot fat. Add zucchini, sauté for 6 minutes until soft. Season.

Bake the above mentioned number of omelets with the egg mixture one after the other in the remaining hot fat. Spread zucchini, sage and parmesan cheese evenly on top.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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