Zucchini Omelette Rolls

Ingredients

• 1 red bell pepper
• 150 g goat cream cheese
• 2 tbsp Tomato paste
• Salt
• black pepper (freshly ground)
• 1 tsp chopped rosemary needles
• 150 g Feta
• 6 Eggs
• 2 tbsp butter
• 2 Zucchini
• 1 onion
• 4 tbsp olive oil
• 3 tbsp Lemon juice

Instructions

1. 1.

   Wash, trim, halve, deseed the bell pepper, remove all white membranes and dice finely. Mix goat cream cheese with tomato paste. Season with salt and pepper, add chopped rosemary and pepper cubes.

2. 2.

   Cut feta into small cubes. Whisk eggs and season with salt and pepper. Fold in feta. Heat butter in a pan. Pour half of the egg mixture and let it set over low heat. Flip the omelette and cook for 1-2 minutes more. Make another omelette with the remaining egg mixture. Let the omelettes cool. Then spread the cheese‑pepper cream, roll them up, wrap in cling film and refrigerate. Clean, wash and slice zucchini into rounds. Peel onion, cut into rings and sauté in hot olive oil until translucent, add zucchini and steam for 3–4 minutes until al dente, season with salt, pepper and lemon juice.

3. 3.

   For serving, slice the omelette rolls diagonally into thick slices and arrange on plates with warm zucchini salad.