Cheese omelette with zucchini vegetables

Ingredients for 2 servings:

• 3 eggs
• 1 tbsp milk
• 1 tbsp mixed herbs, chopped
• salt and pepper
• 3 tsp oil
• 2 tbsp cheese, grated
• 2 small zucchini
• 1 bunch of spring onions
• 1 garlic clove(s)
• 100 ml wine, white, dry
• broth
• Thyme
• some sour cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Whisk the eggs with milk, herbs, salt, and pepper. Heat 1 teaspoon of oil in a pan and bake two omelets one after the other. Sprinkle with cheese and keep warm in the oven at about 50°C. Cut the zucchini into strips and the onion into rings, crush the garlic clove, heat the remaining oil in a pan, sauté the vegetables and garlic, deglaze with white wine and stock, and cook for 5 minutes. Season the vegetables with salt, pepper, and thyme, and stir in the sour cream. Arrange on lettuce leaves and serve with the cheese omelet.