Zucchini Omelette with Bacon

Ingredients

• 100 g smoked bacon cut into small pieces
• 300 g zucchini
• 2 Tomatoes
• 1 tbsp Olive Oil
• Salt
• Pepper (freshly ground)
• 6 Eggs
• 6 tbsp milk
• 2 tsp chopped rosemary
• 2 tbsp butter
• 4 tbsp freshly grated Parmesan cheese
• rosemary sprigs for garnish

Instructions

1. 1.

   Dice the bacon finely.

2. 2.

   Wash, peel and grate the zucchini. Wash, halve, core and dice the tomatoes.

3. 3.

   Heat oil in a pan, fry the bacon until crisp, then remove and set aside. In the hot bacon fat, sauté the zucchini grates for about 3 minutes, season with salt and pepper, add tomato cubes and stir in the bacon lightly; remove from heat.

4. 4.

   Whisk eggs, milk, rosemary, a pinch of salt and pepper together.

5. 5.

   Heat 1 tsp butter in a pan, pour in one‑quarter of the egg mixture and spread one‑quarter of the zucchini mix on top. Cook over medium heat for about 5 minutes until set. Sprinkle the omelette with 1 tbsp Parmesan and some rosemary, then keep warm at 50°C in the oven. Repeat for the remaining omelettes.