Double-Layer Omelet with Zucchini, Tomatoes, and Cheese
by Editorial Staff
A very original dish of eggs and vegetables – an unusual omelet with zucchini and tomatoes. The technology for making an omelet according to this recipe is not much more complicated than usual. Divide the eggs into whites and yolks, mix the yolks with grated zucchini and put them in the first layer in a pan, sprinkle with cheese, fill them with proteins and additional slices of juicy tomatoes on top. A few minutes of heat treatment and breakfast is ready!
Cook: 20 mins
Servings: 2
Ingredients
- Eggs – 3 pcs.
- Milk – 30 ml
- Small tomatoes – 2 pcs.
- Young zucchini – 1/3 pc. (100 g)
- Hard cheese – 50 g
- Green onion – 3-4 feathers
- Salt – 2 pinches
- Vegetable oil (for frying) – 1 tbsp
Directions
- Break the eggs, carefully separating the whites from the yolks. Whisk the egg whites with a pinch of salt. Add a pinch of salt to the yolks and pour in the milk. Loose.
- Grate the zucchini on a coarse grater. Put the grated zucchini in the yolks and stir. Cut the tomatoes into slices.
- Grate cheese on a coarse grater. Preheat a skillet with vegetable oil. Put the yolks with zucchini there. Sprinkle with cheese.
- Cover with egg whites, trying to spread evenly over the entire surface. Put the tomatoes on top.
- Cover and cook a double layer omelet with courgettes, tomatoes, and cheese over medium heat for about 10 minutes. Using a spatula, gently transfer the omelet from the pan to the plate. Finely chop the green onion and sprinkle with the omelet.
- Serve hot omelet with zucchini, tomatoes, and cheese. Enjoy your meal!
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