The Easy Zucchini Ham Omelet Recipe That Will Change Your Dinners No Matter How Clumsy You Are In The Kitchen

One of the challenges of adult life is feeding ourselves. We could draw from grandma’s dishes or from our beloved mother. Or even from the nice neighbor on the fifth floor who makes loyal from La Mancha and lets us down a little because she sees us with a hungry face.

We can also go to the prepared food section and grab something from there for dinner, but in addition to being expensive, not everything is as healthy (and tasty) as it seems. Let’s tell our colleague from the DAP who was a guinea pig to try, for example, Mercadona’s ready-made hamburgers.

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That’s why finding really easy recipes is almost like seeing a unicorn, and our unicorn today is not only easy, but delicious. With this omelette with zucchini and Iberian ham you will not only have a healthy dinner, but you will not spend more than ten minutes in the kitchen.

Think about it: cut the zucchini into small squares. This is the biggest difficulty you will find in this dish and will be the first thing you should do. Be sure to wash the courgettes well before chopping and remove the stem and bottom. You don’t need to peel it (use a peeler like this if you want), so it shouldn’t take more than five minutes.

Arcos Professional Gadgets, Fruit Peeler Vegetable Peeler, Chrome Plated Stainless Steel, Silver Color, 110mm

Arcos Professional Gadgets, Fruit Peeler Vegetable Peeler, Chrome Plated Stainless Steel, Silver Color, 110mm

Preparing omelette with courgettes and ham

Put the butter in the pan (if you don’t want to add extra calories you can use olive oil) and let it melt and heat up. Add the zucchini and let it brown slightly to add when the ham cubes are already simmered.

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In a bowl, beat the eggs with salt and pepper to taste. Be careful not to overdo it with the salt as the ham will already give a salty spot. Reduce the heat to low and add the eggs. We integrate them into the pan by moving them with the rest of the ingredients and let them thicken slowly until they reach the point. A tip from the DAP chefs: scrambled eggs are always best left rare so they are cooked through.

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