Omelette with tomato courgette and pecorino
This frittata style vegetable and cheese omelette is perfect for family lunches. Suitable for vegetarians.
- Serves4
- Preparation Time20 mins
- Cooking Time10 mins
Ingredients
- 10 eggs
- 50 ml milk
- 3 tablespoons Kikkoman Soy Sauce
- 250 g cherry tomatoes, halved
- 1 courgette, sliced
- 1 red onion, sliced
- 1 clove garlic, finely chopped
- 2 tbsp rapeseed oil
- ⅓ bunch parsley leaves roughly chopped, some reserved for garnish
- 2 pinches pepper, crushed
- 150 g pecorino cheese
Method
1. Preheat the oven to 160 ° C.
2. Mix eggs, milk and soy sauce in a bowl.
3. Sauté courgette, onion strips and garlic with rapeseed oil in a large, ovenproof pan.
4. Add tomatoes and toss briefly. Then pour the egg mixture over it. Season the whole thing with parsley and pepper. Fry the omelette on one side until it begins to thicken on the edge.
5. Crumble the pecorino and sprinkle over the omelette. Put the pan in the oven for about 8 minutes.
6. Garnish the finished omelette with extra parsley and serve.
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