Omelette with tomato courgette and pecorino

Total time 30 mins
10 mins preparation time
20 mins cooking time

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

Ingredients

4 portion(s)
10 
eggs
50 ml
milk
250 g
cherry tomatoes, halved
1 
courgette, sliced
1 
red onion, sliced
1 
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

Recipe as PDF

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Preheat the oven to 160 ° C.

Mix eggs, milk and soy sauce in a bowl.

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

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.

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

Garnish the finished omelette with extra parsley and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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