Omelet with Zucchini, Tomatoes and Suluguni

by Editorial Staff

A great quick breakfast – a delicate omelet with vegetables, cheese and herbs. Zucchini, succulent tomato and lingering melted cheese complement a regular omelet with milk perfectly – just perfect!

Ingredients

  • Zucchini – 1/2 pc.
  • Tomato – 1 pc.
  • Suluguni cheese – 40 g
  • Eggs – 2 pcs.
  • Milk – 30 ml
  • Fresh dill – 3 branches
  • Fresh parsley – 3 sprigs
  • Salt to taste
  • Ground pepper mixture – to taste
  • Vegetable oil – for frying

Directions

  1. Prepare all required ingredients.
  2. Rinse the courgette and tomato and cut into slices approximately 3 mm thick. Cut suluguni into arbitrary pieces.
  3. Rinse the dill and parsley, dry and chop finely with a knife. Break the eggs into a bowl, add salt and pepper and beat well with a whisk.
  4. Pour milk into the eggs and mix.
  5. Add chopped greens to the omelet mixture and mix again.
  6. Heat vegetable oil in a frying pan and add zucchini to it.
  7. Fry the zucchini over medium heat on both sides until soft. You do not need to deeply fry the zucchini.
  8. When the zucchini is fried, pour the omelet mixture with herbs into the pan.
  9. Top with chopped tomato and suluguni pieces (do not stir). Cover the pan with a lid and cook an omelet with zucchini, tomato and cheese over low heat for 10-12 minutes. No liquid should remain on the surface of the finished omelet.
  10. A very tasty and hearty omelet with zucchini, tomato and suluguni is ready.

    Enjoy your meal!

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