Spring Omelette

Ingredients

• 200 g boiled peeled potatoes
• 1 Zucchini
• Salt
• 150 g cherry tomatoes
• 2 Spring Onions
• 1 Garlic clove
• 2 tbsp olive oil
• black pepper (freshly ground)
• 2 tbsp freshly chopped herbs (dill and parsley)
• 8 eggs
• 4 tbsp heavy cream
• 2 tbsp grated butter cheese

Instructions

1. 1.

   Preheat the oven to 200°C (400°F).

2. 2.

   Slice the potatoes into rounds. Wash, trim, and slice the zucchini. Sprinkle with salt and let sit for about 10 minutes to draw out water, then pat dry. Halve the cherry tomatoes. Slice the spring onions into thin rings.

3. 3.

   Peel and finely chop the garlic. In a non-stick pan over high heat, sauté the garlic and spring onions in olive oil for 1-2 minutes. Add the zucchini and potatoes and cook for another 1-2 minutes. Season with salt and pepper. Sprinkle with herbs and add the tomatoes.

4. 4.

   Whisk the eggs with cream and butter cheese, season with salt and pepper, then pour over the vegetables. Bake for 3-4 minutes until golden brown on one side, then flip using a large plate and bake another 3-4 minutes until done.