Vegan omelette baked in the oven, suitable as a meal in a box or thermos for work or on the go.
Ingredients:
| 2 pcs |
of small zucchini |
| 2 pcs |
of egg |
| 1 pc |
onions |
| 100 g |
pecorino |
/tr>
| 50 g |
pancetty |
|
salt speck |
|
tr>
| |
water |
|
oil |
Procedure:
Clean one onion, finely chop it and fry it in oil on low heat. If necessary, add a little water.
Add 2 small zucchini cut into slices and season with salt. When the courgettes are done, remove the pan from the heat and leave to cool.
Fry 50 g of pancetta cubes in a frying pan until crisp.
Whisk 2 eggs together with 100g of grated pecorino, add salt if necessary, add the courgettes and pancetta and mix well.
Pour the mixture into a non-stick baking dish and bake in the oven at 200 degrees for about 20 minutes.
Recommendation:
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zucchini and pancetta