Ingredients

• 4 small eggs
• salt, pepper
• 2 tablespoons milk
• 1/3 tablespoon flour
• 2 tablespoons butter

Additions:

• 50 g grated zucchini
• 30 g smoked salmon
• 2 tablespoons grated cheese (may be parmesan, cheddar, goat cheese or other favorite)
• fresh mint for decoration

Preparation

1. Crack the eggs into a deep plate, season with salt and pepper, pour in milk and add flour. Over medium heat, heat a pan about 20 cm in diameter, add butter. Whisk the eggs with a fork, trying to incorporate as much air as possible into the mixture. Beat in circular motions, combining the whites and yolks into a uniform mass for about half a minute.
2. Add the grated zucchini to the mixture and pour it onto the pan when the butter starts to sizzle (it must not brown). Distribute the zucchini evenly across the entire surface of the pan. After about a few seconds, when the bottom begins to set, start pushing the mixture with a wooden spatula from the edges of the pan towards the center, so that raw egg flows into the empty space and sets successively.
3. When the mass is almost completely set, but the top remains moist, add the salmon cut into pieces and grated cheese. The omelet should have an uneven, wavy surface and be risen and fluffy. Fry the omelet for another 30 - 60 seconds without pushing the egg mixture further, until the bottom is golden.
4. Fold the omelet in half using the widest spatula possible and leave on the pan for about 15 seconds, or until the mixture in the middle sets. Usually it's said that the omelet should remain slightly moist in the middle, as it will continue to set after being removed from the heat.
5. Slide the omelet onto a plate and decorate with mint. If necessary, season with salt and pepper.