Omelette à la Geli

Ingredients for 1 servings:

• ¼ small zucchini
• 5 mushrooms
• 2 spring onions, sliced
• 1 tsp fresh parsley, chopped
• 2 tbsp feta cheese
• 2 m.-sized eggs
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Summer omelette with zucchini, mushrooms and feta

Cut the zucchini and mushrooms into small cubes, and slice the spring onions into small rings. Sear the zucchini and mushroom cubes in a non-stick pan with a little oil. Meanwhile, crack the eggs into a bowl and add a pinch of salt. Beat everything with a whisk or hand mixer until very frothy. Set the eggs aside. Reduce the heat to low to medium. Add a handful of spring onions, the parsley, and the crumbled feta cheese to the pan, season with pepper, and toss to coat. Crack the eggs again vigorously until they form a smooth mixture and pour them evenly over the vegetables in the pan. Cover the pan and cook the omelet for about 3 to 4 minutes. When the egg is completely set and the underside is lightly browned, the omelet is ready. Then simply fold the omelet and serve on a plate. Note on temperature: It’s important that the pan isn’t too hot when adding the egg, otherwise the bottom might become too brown. I cook on an induction hob with 14 levels. I sauté the vegetables on level 10, then reduce the heat to level 5 just before adding the egg.