Double-layer omelet with zucchini, tomatoes and cheese

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, and fill them with proteins on top and add slices of juicy tomatoes. A few minutes of heat treatment and breakfast is ready!

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. a spoon

Directions

1. Break the eggs, carefully separating the whites from the yolks.
2. Whisk the egg whites with a pinch of salt.
3. Add a pinch of salt to the yolks and pour in milk. Loose.
4. Grate the zucchini on a coarse grater.
5. Put the grated zucchini to the yolks and stir.
6. Cut the tomatoes into slices.
7. Grate cheese on a coarse grater.
8. Heat a frying pan with vegetable oil. Put the yolks with zucchini there.
9. Sprinkle with cheese.
10. Cover with egg whites, trying to spread evenly over the entire surface.
11. Put the tomatoes on top.
12. Cover and cook a double layer omelet with courgettes, tomatoes and cheese over medium heat for about 10 minutes.
13. Using a spatula, gently transfer the omelet from the pan to the plate.
14. Finely chop the green onion and sprinkle with the omelet.
15. Serve hot omelet with zucchini, tomatoes and cheese.
16. Bon Appetit!