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Zucchini Omelet with pumpkin seed oil

Zucchetti omelet with pumpkin seed oil is a specialty from Styria (A). The nutty oil gives the omelets an extra kick.

Ingredients for six servings

  • 4th Tbsp butter
  • 9 Pc Eggs
  • 2 Pc fresh zucchini
  • 3 Tbsp Herbs, chopped
  • One-shot Pumpkin seed oil
  • 60 G Parmesan, freshly grated
  • One prize Salt pepper


  1. Wash the zucchini, dry them, cap the ends and slice them into fine slices. Whisk the eggs with the parmesan and herbs.
  2. Mix the courgette slices into the egg mixture and season well with salt and pepper.
  3. Heat the butter in a large pan and add the egg mixture. Let it bake a little, then put the lid on and let it set over a mild heat (takes about 12-15 minutes).
  4. Let the omelet slide onto a platter, cut open like pieces of cake and sprinkle with pumpkin seed oil.
  5. Tips on the recipe
  6. You can garnish the omelet with shrimp if you like or mix them directly into the batter. Rocket salad with balsamic vinegar vinaigrette goes well with it.

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