Omelette with tomato courgette and pecorino

Total time30 mins

10 minspreparation time

20 minscooking time

This frittata style vegetable and cheese omelette is perfect for family lunches. Suitable for vegetarians.

Ingredients

4 portion(s)

eggs

50 ml

milk

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

250 g

cherry tomatoes, halved

courgette, sliced

red onion, sliced

clove garlic, finely chopped

2 tbsp

rapeseed oil

0.33 bunch

parsley leaves roughly chopped, some reserved for garnish

2 pinch

pepper, crushed

150 g

pecorino cheese

Preparation

Step 1

Preheat the oven to 160 ° C.

Step 2

Mix eggs, milk and soy sauce in a bowl.

Step 3

Sauté courgette, onion strips and garlic with rapeseed oil in a large, ovenproof pan.

Step 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.

Step 5

Crumble the pecorino and sprinkle over the omelette. Put the pan in the oven for about 8 minutes.

Step 6

Garnish the finished omelette with extra parsley and serve.

Recipe-ID: 988

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