Omelette with Feta and Vegetables

Ingredients

• 200 g corn (canned)
• 1 eggplant
• 2 Zucchini
• 300 g cherry tomatoes
• 1 Garlic clove
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 tsp Dried oregano
• 1 tbsp white balsamic vinegar
• 7 eggs
• 100 ml milk
• 200 g Feta Cheese
• basil (for garnish)

Instructions

1. 1.

   Drain the corn in a sieve. Wash, trim and cut the eggplant and zucchini into sticks. Wash and halve the tomatoes. Peel and finely chop the garlic. Heat 2 tbsp oil in a pan, sauté garlic, eggplant, zucchini and corn for about 4 minutes while stirring. Add the tomatoes. Season the vegetable mix with salt, pepper, oregano and vinegar, then remove from heat.

2. 2.

   Whisk the eggs with milk, salt and pepper. Heat remaining oil in a pan. Pour one quarter of the egg mixture into the pan and let it spread evenly by gently turning and tilting the pan. Cook both sides until golden yellow. Place each omelette on a plate, cover half with vegetable mix, fold over and sprinkle with feta crumbles. Serve garnished with basil.