Omelet with squash

Delicate omelet with squash - a light but nutritious breakfast.

Ingredients

• Squash - 200-300 g
• Eggs - 3 pcs.
• Milk - 100 ml
• Vegetable oil - 2 tbsp. spoons
• Parsley - 0.25 bunch
• Dill greens - 0.25 bunch
• Salt - 2-3 pinches

Directions

1. The squash is cut into strips.
2. Beat eggs with milk. Salted.
3. Heat oil in a frying pan. Patissons are spread, fried in oil until golden brown, stirring continuously (5-7 minutes over medium heat).
4. The greens are cut.
5. Finely chopped parsley and dill are added to the fried squash. Stir.
6. Pour eggs whipped with milk and salt, stir and fry until tender (3-5 minutes over medium heat). Then cover the omelet with a lid and leave for another 5 minutes.
7. Bon Appetit!