The tortillas are an excellent alternative for breakfast or dinner time. They can even save some lunch combined with rice. Although during dinner, it is recommended to consume them with prudence. At breakfast, an tortilla can serve as a filling for arepas or bread, or consumed alone. On the other hand, the most delicious tortillas are always mixed with a vegetable … how divine! Although this saucer contains some fat, the amount of this will depend more on the preparation than on the dish itself. It would surprise you to know the amount of food for which we feel taboo at eating, due to the supposed extra calories they possess. Therefore, the important thing is to know how to combine certain ingredients so as not to create caloric bombs. In addition, thanks to the myth that the healthy is not rich, we limit ourselves when trying new flavors. We refuse to give other healthy options for our daily diet. Sorpride yourself! One of those foods is … the tortilla! Its caloric content is very low if you prepare it in a healthy way. It will even serve to lose weight, because it burns calories and keeps you satiad@. Who would say it? Therefore, the team of culinary researchers of recipes are always up to date, keeping us attentive to favorable alternatives for you. Here, we bring you one: zucchini and cheese tortilla. Shaw!
| 🚻 3 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make cheese zucchini tortilla: |
| 50 grams of white grated cheese 1 jet of olive oil 1 teaspoon chemical yeast 1 pinch of salt 1 pinch of pepper 1 pinch of nutmeg (optional) 4 eggs 1 zucchin |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cheese zucchini tortilla:
1. Prepare the space to work this schot and cheese tortilla recipe. Dispose of all the necessary ingredients and utensils. So you save time and effort!
2. cut half of the zucchini into very thin slices. Watching water in a saucepan, submerge the zucchini and wait for them to get tender. This will take between 2 and 5 minutes.
3. cut the other half of the zucchini in cubes. Deposit the cubes in another saucepan with water and wait for them to be tender to remove them. Calculate the same time as with the slices.
4. Use a strainer to drain the water, both of the slices and the cubes. Each one, in a shift. Reserve both separately to continue with the preparation of the zucchini and cheese tortilla.
5. Separate the whites from the yolks and reserve both separately. Beat the clear until the snow point reaches. Add salt, pepper and yeast, little by little and ingredient by ingredient so that it does not get off. Optional you can add the nutmeg.
6. Add the egg yolks and mix well with the clear beaten. In this way, the zucchini omelette is more spongy, so that we recommend this trick.
7. Add the cheese little by little. Then, add the zucchini cubes to the mixture, mix and reserve.
8. See you olive oil in a paila or pan and extend very well. Let the oil heat enough, and place the slices of zucchini.
Trick: preferable use an non -stringent pan.
9. See the reserved mixture. Cook the zucchini and cheese tortilla over medium heat. When you see that some bubbles are formed, it is time to turn the tortilla. Very carefully and with the help of a spatula, take off the edges pushing very soft. Place a dish as large as the pan on top, as if it were a lid. Turn and, very carefully, push the tortilla again to the pan. We can stop sweating … We have turned it!
Trick: Calculate between 5 or 7 minutes on each side.
10. Pure energy! This lumpy and cheese tortilla recipe is ideal to start the day cheerful and well. Nothing like the belly full! I invite you to breakfast this tortilla with homemade bread, rice arepa or whatever you want. Tell me how you spent the rest of the day after this monumental breakfast. It would be great, if you share a photo of your tortilla!
