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4 eggs

( Zia Mirella  suggests  adding an extra egg per person up to a maximum of 6 eggs otherwise you will need to increase the quantity of onions)

3-4 zucchini  ( Italian green squash)

A chicken soup cube (A tip from Zia Mirella try to find the Knorr or Maggi soup cubes – they are by far the tastiest)

A small cup of Extra Virgin Olive Oil

A dash of salt and pepper.


Chop the zucchini into rounds and gently fry in the soup cube, a little water and a little of  the Extra Virgin Olive Oil. 

Allow to cook over a low to medium heat until the zucchini are soft and the liquid has nearly evaporated. This should take about 20-25 minutes.

 As an alternative, Zia Mirella suggests  adding  some finely chopped onion and tomato with the zucchinis .

Beat the eggs with a little salt and pepper ( Zia Mirella suggests using a hand whisk ).

Mix the zucchinis into the whisked eggs.

Heat up a little of the Extra Virgin Olive oil in a large non-stick frying pan and pour  in the eggs and onions  and stir with a spatula so that it spreads evenly.

After about 7-8 minutes the eggs will start to cook. 

Take a large plate the size of your frying pan and slide the omelette onto it. Then slide the omelette back into the frying pan on the other side and allow to continue cooking for a further 7-8 minutes.

This is delicious either hot or cold served with a nice side salad.

 If you are going to serve it cold, Zia Mirella suggests you make it in the morning , cover with a little cloth and slice it when you are ready to serve.

It’s great to take cold on picnics.