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
- Prepare all required ingredients.
- Rinse the courgette and tomato and cut into slices approximately 3 mm thick. Cut suluguni into arbitrary pieces.
- 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.
- Pour milk into the eggs and mix.
- Add chopped greens to the omelet mixture and mix again.
- Heat vegetable oil in a frying pan and add zucchini to it.
- Fry the zucchini over medium heat on both sides until soft. You do not need to deeply fry the zucchini.
- When the zucchini is fried, pour the omelet mixture with herbs into the pan.
- 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.
- A very tasty and hearty omelet with zucchini, tomato and suluguni is ready.
Enjoy your meal!
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