Courgette omelette

For six persons, cut 4 or 5 courgettes into slices and fry in a pan with 1 tablespoon of lard of oil, half a sliced onion, a finely chopped sprig of parsley, salt, and pepper. Use the same procedure as for the artichokes omelette. When the courgettes are cooked, pour over the beaten eggs and cook the omelette on both sides till they are both golden.

Back to:

Rome Recipes

About us | Contact us | Disclaimer | Privacy Policy | Legal Terms