Zucchini omelette roll with melted cheese

A spectacular breakfast of simple products - squash omelette roll with melted cheese. A juicy egg roll with zucchini and carrots is perfectly complemented by the most delicate processed cheese filling. Delicious and uncomplicated!

Ingredients

• Zucchini - 1 pc. (200 g)
• Carrots - 1 pc. (70 g)
• Eggs - 4 pcs.
• Salt to taste
• Ground black pepper - to taste
• Processed cheese - 1 pc. (100 g)
• Vegetable oil (for frying) - 1-2 tbsp. spoons (30 ml)

Directions

1. Prepare foods according to the list.
2. Processed cheese is best of good quality and high fat so that it melts easily when heated. If desired, processed cheese can be replaced with any hard, low-melting cheese.
3. Wash the zucchini and cut off the ends.
4. Peel and wash the carrots.
5. Break the eggs into a deep bowl.
6. Shake with a whisk until smooth.
7. Grate the zucchini on a medium grater and add to a bowl of egg mass. Stir.
8. Also grate the carrots on a medium grater and send to the egg-squash mass. Stir.
9. Season with salt and ground black pepper.
10. For convenience, pour the egg and vegetable mass into a scoop with a spout or measuring cup for easy pouring into the pan. Although you can get by with a ladle.
11. Heat the skillet well over medium heat. I have a frying pan with a diameter of 22 cm, with a good non-stick coating, so I did not grease it with anything. If you are not sure about the quality of your coating, grease the bottom of the pan with a little vegetable oil.
12. Pour about a third of the omelet mass into the pan and flatten by gently tilting the pan to the sides. Cook over medium heat for about 2-3 minutes, until the omelet mass sets.
13. Reduce heat to low. Cut the melted cheese into cubes. Place the cheese approximately in the center, not reaching the edges of about 1.5-2 cm.
14. Gently roll the cheese omelette into a tube using two scoops.
15. Roll the roll again, leaving a small "tongue".
16. Pour another third of the omelet mass into the pan so that it covers the "tongue". Cook for a couple more minutes, until set.
17. Roll into a roll, leaving the tongue, and pour in the third scrambled eggs. Cook for 2-3 minutes for the top layer to set well.
18. Roll with spatulas.
19. Zucchini omelet roll with cheese is ready.
20. Serve it to the table, garnish with herbs if desired.
21. Bon Appetit!