Description
When time for Breakfast to spare, but still want Breakfast that you can cook the omelet faster?! Except sandwiches, but in the summer it is possible to do without them. Today I cooked whip up an omelet with zucchini and herbs. Often cook omelettes of what is in the fridge, this time zucchini. Fast, easy, Negroponte and very tasty summer. This omelet can be served as Breakfast and dinner, both at home and at the cottage.
Ingredients
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Onion
1 piece
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Zucchini
1 piece
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Dill
-
Parsley
-
Butter
30 g
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Vegetable oil
-
Salt
-
Black pepper
-
Chicken egg
3 piece
Cooking
Peel small onion, finely chopped. Zucchini cut into small cubes. Put the vegetables stewed in a pan with vegetable oil. Simmer for about 10 minutes, salt, pepper to taste, add the herbes de Provence. Eggs, beat with a pinch of salt, add pepper to taste.
To eggs add chopped dill and parsley. Stir the egg mixture with the sauteed zucchini. In a pan melt the butter with the tablespoon of vegetable oil and pour onlynow mass, fry until cooked on both sides. PS:If you want to make the omelet a whole, will have to use two pans. If too lazy to wash two pans, you can divide the omelet into portions and easy to turn (I usually do). For the photo I had to wash both pans.
Served with fresh vegetables. Delicious and almost dieticheskie, not counting oil.
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