Squash Omelet

Ingredients for Squash Omelet

Instructions for Squash Omelet

To prepare the Squash Omelet recipe, please follow these instructions:

The two squash cuts in very thin slices. Heat half of the oil and half of the butter into a pan. Saute squash slices until golden, 2-3 minutes. Add the crushed garlic and turn around. Lift the omelet on a plate and wipe the forehead with a kitchen roll.

Whip the eggs with cream, salt and pepper. Heat the pan again, add the rest of the oil and the butter. When the butter shower, add the eggs. Gently stir the forehead with the back of a spoon. Stir the omelet for 1 minute while the forehead is poured and shaken. Be careful to lift the egg so that it is uniformly fried.

When the omelet is almost finished, spread the squash upstairs. Dip the heat and step for 5 minutes until the omelet starts to release the edges of the pan. Remove the pan from the heat and sprinkle with parmesan. Lay the lid on the forehead and let the cheese melt for 2 minutes. Let the omelet slip on a plate or a dish and cut it out.

Served with salad.