Zucchini Omelette with Goat Cheese and Arugula

Ingredients

• 300 g large zucchini (1 large zucchini)
• 2 red onions
• 1 red bell pepper
• 6 Eggs
• 200 ml Milk (3.5% fat)
• Salt
• Pepper
• paprika powder
• 2 tbsp olive oil
• 130 g goat soft cheese (45% fat in total)
• 125 g arugula

Instructions

1. 1.

   Clean, wash and halve the zucchini lengthwise; slice into rounds. Peel and halve the onions, then cut into strips. Halve the bell pepper, remove seeds, wash and cut into strips.

2. 2.

   Whisk the eggs with milk, seasoning with salt, pepper and paprika powder.

3. 3.

   Heat 1 tbsp oil in a pan, sauté half of the vegetables for about 5 minutes. Add half of the egg‑milk mixture and let it set; cook a second omelette as before.

4. 4.

   Slice the cheese. Wash and dry the arugula. Distribute goat cheese and arugula over the omelettes, slide them out of the pan and serve.