Updated: Jun 20
3 tbsp milk
70 g Parmesan cheese
10 dried dried tomatoes (opt)
100 g hard cheese (Manchego, Iberico, etc.)
salt and pepper
Chop zucchini and sauté it in a little olive oil, salt and pepper. Beat the eggs with the milk and grated Parmesan, then add the zucchini.
Pour the mixture into a baking tray lined with parchment paper and bake at 160 ° C for about 15 minutes. Cool the omelette and cut it with the cookie cutter into squares or circles; do the same thing with Iberico cheese.
Form some skewers alternating a layer of omelette and cheese and finish with 1/2 dried tomato (opt).