Sunny, delicious, and tender cheese omelet with vegetables, sausage, and Provencal herbs. Or it is possible without sausage – it will be even healthier, easier, and faster. 🙂

Summary

Ingredients

• Eggs – 4 pcs.
• Cheese (hard or semi-hard) – 100 g
• Doctor’s sausage – 80 g
• Tomatoes – 50 g
• Bulgarian pepper – 50 g
• Green beans – 50 g
• Milk – 50 ml
• Provencal herbs – 1 teaspoon
• Salt to taste

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Instructions

1. Cut 80 g of doctor’s sausage or ham very finely and put in a bowl. Chop 50 mountains of tomatoes finely and add to the sausage.
2. 50 g of bell pepper is also very finely chopped and sent to sausage with tomatoes. 50 g of green beans are also finely chopped and sent to the same bowl.
3. Add a teaspoon of dry Provencal herbs there and mix everything well. Grate 100 g of your favorite hard or semi-hard cheese on a fine grater. Break 4 eggs into another bowl.

   

4. Add 50 ml of milk and salt to the eggs to taste, not forgetting that the cheese and sausage are already salted. Beat eggs with milk a little. Add grated cheese to the eggs with milk and mix thoroughly. Preheat the oven to 180 degrees.
5. We put a baking sheet on the countertop and cover it with a non-stick mat (this is not necessary). Place the cupcake tins on a baking sheet. If the molds are silicone, do not lubricate. We fill the molds with the sausage-vegetable mixture to half. And pour the egg-cheese mixture to the brim.

   

6. Put in a preheated oven for 25 minutes or until browning. Bon, appetite and don’t be afraid to experiment!