Zucchini and cheese omelette

Preparation

1. We put the parmesan in the glass and program 10 seconds, speed 10. We take out the grated cheese from the glass and reserve it.

2. Now we put the onion and oil in the glass. We program 5 seconds, speed 5. We lower with the spatula what has remained on the walls of the glass.

3. We remove the beaker and put the basket on the lid. We program 6 minutes, 120º, left turn, spoon speed.

4. We add the zucchini. We program 6 seconds, speed 6. We use the spatula to lower whatever is left on the walls. We remove the beaker and place the basket on the lid.

   We schedule now 7 minutes, 120º, left turn, spoon speed.

5. We take it out and reserve it in a bowl (if we see that they have liquid, we remove it because we are not going to need it).

6. We crack the eggs and put them in the glass. We add the grated cheese and the spreadable cheese. We program 6 seconds, speed 6. We put this egg and cheese mixture in the bowl where we have the zucchini. We mix everything well with the spatula.

7. We put a splash of oil in a non-stick frying pan and place the pan on the heat. When it is hot, we add the mixture we just prepared. We cook the omelette for a few minutes and, when it is set on that side, we turn it over with the help of a flat plate. We cook the tortilla on this other side and we have it ready.

8. We accompany the omelet with a salad of green sprouts, tomato and blueberries. It can also be served with green beans, other vegetables or rice.