Omelet with zucchini, tomatoes and suluguni

Eggs 498 Last Update: Aug 01, 2021 Created: Aug 01, 2021 0 0 0
Omelet with zucchini, tomatoes and suluguni
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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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

Directions

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

Omelet with zucchini, tomatoes and suluguni



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

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

Directions

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

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