Photography recipe
Fotografía Chef Signature Chef

 

Method:

Mince the garlic and fry it in a pan with olive oil and butter. Add small-sized cut spinach. Season with pepper. Crumble half of the cheese inside and mix until melted. Remove from heat and add the sour cream. When cooled, add the eggs and mix.
Remove the seeds of the zucchini. Julienne them and sprinkle with a little lemon and orange juice.
Fry...

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Method:

Mince the garlic and fry it in a pan with olive oil and butter. Add small-sized cut spinach. Season with pepper. Crumble half of the cheese inside and mix until melted. Remove from heat and add the sour cream. When cooled, add the eggs and mix.
Remove the seeds of the zucchini. Julienne them and sprinkle with a little lemon and orange juice.
Fry them for a little bit in a well-heated pan with butter and olive oil.
Pour the egg mixture over the zucchini.
Add the rest of the crumbled cheese on top. Place pats of butter and bake at 190 C to full readiness.
Serve the omelet topped with fresh rucola leaves or spinach.
 
Preparation time: 30 min

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Ingredients 4 persons
  • 3-4 zucchini
  • 8 eggs
  • 150 g goat cheese
  • 200 g spinach
  • 3 Tbsp. olive oil
  • 50 g butter
  • 70 ml sour cream
  • 2-3 cloves garlic
  • 1 lemon
  • ½ orange
  • salt and pepper.
Recipes. The Cook & Chef Institute