Omelet with vegetables "Flower"

Tired of your usual breakfast? Try the original and very easy-to-prepare flower-shaped omelet with tomatoes and zucchini. Such an unusual breakfast of simple products will cheer you up with just one look!

Ingredients

• Zucchini - 300 g
• Tomatoes - 2 pcs. (300 g)
• Eggs - 3 pcs.
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - to taste
• For filing (optional):
• Fresh parsley - 2 sprigs
• Fresh dill - 2 branches
• Green onion - 3-4 feathers

Directions

1. Take tomatoes for the omelet ripe, with dense pulp.
2. Wash the tomatoes, dry and cut into two halves. Use a spoon to remove all the pulp with seeds (you can use it to prepare another dish). Cut the dense part into small cubes.
3. Wash the zucchini and cut it lengthwise into two halves. Also scoop up the seeds with a spoon.
4. Cut the zucchini into half rings and peel them off.
5. On each half ring, make small cuts (notches) to simulate petals.
6. In a preheated frying pan greased with vegetable oil, fry the zucchini on both sides until golden brown, about 4-5 minutes each.
7. Break the eggs into a separate container and shake slightly.
8. In a preheated frying pan greased with vegetable oil, spread the fried half rings of zucchini in the shape of a flower
9. Put the chopped tomatoes inside the flower and spread evenly (you can use a thinner layer than mine).
10. Pour the beaten eggs over the tomatoes. Try to keep the eggs from leaking under the zucchini. Season with salt and pepper to taste.
11. Cover the skillet with a lid and cook over medium heat for about 8-10 minutes, until the egg mass sets. Using a spatula or spoon, carefully remove any excess egg that has leaked outside the flower.
12. An unusual omelet with zucchini and tomatoes is ready. If desired, such an omelet with vegetables can be served to the table, garnished with parsley, dill and green onions, imitating the leaves and the stem on the "flower".
13. Bon Appetit!