Huevos batidos con queso y calabacita, cocidos hasta quedar tiernos y esponjosos.
BBy Bee
Servings
1
3 piece Eggs
0.5 piece Zucchini
0.25 cup Shredded mozzarella cheese
1 tbsp Butter
1 tbsp Fresh chives
1 tbsp Fresh parsley
0.25 tsp Salt
0.13 tsp Black pepper
Calories
772 kcal
Protein
25g
Carbs
100g
Fat
30g
Fiber
4g
Sugar
17g
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Prep
1. Grate or finely dice the zucchini, then press it briefly between paper towels to remove excess moisture. Finely chop the chives and parsley and set aside.
2. Crack the eggs into a bowl, season with salt and black pepper, and whisk vigorously until the whites and yolks are fully combined and slightly frothy — this incorporates air for a fluffier omelette.
3 piece Eggs,
0.2 tsp Salt,
0.1 tsp Black pepper
Cooking the Omelette
3. Heat a non-stick 20 cm (8-inch) skillet over medium heat and add the butter. Once it foams and subsides, add the grated zucchini and sauté for about 1–2 minutes until just softened and any remaining moisture has evaporated.
0.5 piece Zucchini,
1 tbsp Butter
4. Reduce the heat to medium-low and pour the beaten eggs over the zucchini, spreading them evenly. Using a silicone spatula, gently push the cooked edges toward the center while tilting the pan to let raw egg flow to the edges. Continue for about 1–2 minutes until the eggs are just set on the bottom but still slightly glossy on top.
3 piece Eggs
5. Sprinkle the shredded mozzarella and half of the chopped herbs evenly over one half of the omelette. Fold the other half over the filling, press gently, and cook for another 30 seconds until the cheese begins to melt. Slide onto a plate immediately to avoid overcooking.
