Zucchini and goat cheese omelette, Ada Parellada's recipe

Ada Parellada, chef at Semproniana, explains how to make a simple yet effective zucchini and goat cheese omelet.

• Ingredients12 eggs
• 2 zucchinis
• A small bunch of parsley
• 75 g of goat cheese
• 2 garlic cloves
• Salt
• Oil
• The step-by-step recipeSlice the garlic and cook it in a good drizzle of oil over very low heat for about three minutes.
• We cut the zucchini into small cubes and add it to the garlic. We add a pinch of salt and cook over medium heat until golden brown. At the last moment, we add the chopped parsley.
• Beat the eggs with salt and add the cooked zucchini. Cook in the pan on one side, stirring constantly so it gains texture. Bury the goat cheese cut into large pieces and flip the omelet. Cook on the other side.