Cheese and Vegetable Tortilla
Provides moderate protein and a bit of fiber from the egg, cheese, and vegetables, while replacing a flour base with zucchini and sweet pepper. The flavor stays tender, juicy, and lightly creamy, making this tortilla a good fit for a light breakfast or a quick snack.
Preparing the mixture
Coarsely grate the zucchini (150 g), bell pepper (120 g), garlic (10 g), and mozzarella (70 g). Add the chopped parsley (10 g), egg (50 g), salt (3 g), and black pepper (1 g), then mix well so the cheese and vegetables are evenly distributed.
Frying and serving
Heat a skillet and grease it with the ghee (10 g). Spread the mixture into an even round layer and cook it covered over medium heat for about 3 minutes, until the bottom sets and browns lightly.
Take the skillet off the heat, let the tortilla settle briefly, then carefully fold it into a triangle with a spatula. Serve at once while the cheese inside is still stretchy.
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