1/4 kg of carrots
The carrots are peeled or scraped and thinly sliced.
They are put in a saucepan with a couple of tablespoons of oil.
The lettuce is washed, cut into very fine julienne strips, and added to the carrots.
Cover with a bowl of water, season, and cook until the carrots are tender. Afterward, they drain well.
The onion is minced very small and, together with the zucchini cut into thin slices, it is fried in a pan with a drizzle of oil.
When it begins to take color, the tomatoes are added, peeled and chopped, and it cooks very slowly.
In a bowl, mix this rehash with the lettuce and carrots; and all this with beaten eggs.
Finally, the omelette is prepared in a non-stick frying pan and served piping hot.