Omelet with Zucchetti

Cut the zucchetti into small cubes. Heat the oil in a non-stick frying pan. Sauté the zucchetti, shallots and garlic until hearty, season well with thyme, salt, parsley and freshly ground pepper, transfer to a plate and set aside.

Scramble eggs with cream and Parmesan and season with a tiny bit of salt and pepper. Pour half of the mixture into the pan and sprinkle with half of the vegetables. Fry the egg, then carefully roll it up, arrange on a heated plate and garnish with thyme. Do the same with the other half of the ingredients.

Tip: Serve the omelets with focaccia cut into strips and toasted in a little olive oil.

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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