Zucchini omelet with ricotta and olives 

The omelet is a simple recipe that can be prepared with many different ingredients, in a savory version with pasta or cereals, fish, meat, vegetables and cheeses, or in a sweet version with fruit, creams and jam. With a few precautions the result will be perfect. The ricotta and zucchini omelet is a simple and tasty second course. Ideal as a second course for dinner and also good cold. Follow me into the kitchen, today there are zucchini with ricotta and olives!

Ingredients

6 eggs

4 zucchini

50 g of grated cheese

80 g of black olives

150 g ricotta

a clove of garlic

oil

salt

pepper

butter

grated bread

Method

Heat three tablespoons of oil and season the zucchini cut into thin slices and a clove of garlic. Then remove the olives, pit them and cut them in half. In a bowl, beat the eggs with salt and pepper. Then add the ricotta, the grated cheese, the olives, the cooled zucchini and mix everything together. Butter and sprinkle with breadcrumbs a round mold of approximately 23 cm in diameter. Pour the mixture into the pan, level it with a spatula and put it in a preheated static oven at 180 C degrees and cook for at least 30 or 40 minutes or in a fan oven at 160 C degrees for about 25 minutes.