Vegetable Omelette with Herbs
Vegetable omelette with herbs is a recipe with fresh ingredients from the omelette category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Zucchini
- 1 eggplant
- Salt
- olive oil
- 2 bell peppers (red and yellow)
- 5 tomatoes
- 1 onion
- 2 Garlic cloves
- a handful fresh herbs (e.g., basil, parsley, thyme)
- 8 eggs
- 4 tbsp heavy cream
- 50 g grated Parmesan
- parmesan for garnish
Instructions
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1.
Wash, peel, and dice the zucchini and eggplant. Salt them and let sit in water for about 10 minutes, then pat dry.
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2.
Preheat the oven to 180°C (356°F) with both lower and upper heat. Brush a baking sheet with oil.
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3.
Wash, peel, and dice the bell peppers. Boil tomatoes briefly, cool, peel, quarter, and seed them. Peel and finely chop the onion and garlic. Wash, shake dry, pluck, and roughly chop the herbs. Whisk together eggs, heavy cream, and parmesan, then fold in the vegetables. Season with salt and pepper and spread onto the baking sheet. Bake for about 25 minutes, cut into quarters, and serve sprinkled with parmesan.
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4.
Serve hot as a hearty breakfast or light lunch.
