John Myers
Contents
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Ingredients
To garnish:
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 20 g Carrot cubes, fresh or frozen
- 2 tbsp Extra virgin olive oil
- 2 Eggs, size M
- 1 pinch Salt
- 1 tsp Rosemary, fresh or frozen
- 1 pinch Black pepper, fresh from the mill
- 1 tbsp Tapioca flour
- 1 tsp Baking powder
- 1 tbsp Parsley leaves, smooth
- 1 tsp Oregano, rubbed
- 1 tsp Hot peppers, medium hot, dried and ground (e.g. Pul Biber)
- Flowers and leaves
Instructions
- Wash the zucchini and cut into fine strips.
- Cap the onions and garlic cloves at both ends, peel and cut into small pieces.
- Cut a 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw.
- Beat the eggs and whisk with the remaining ingredients until parsley leaves.
- Heat the olive oil in a sufficiently large pan. Add the prepared vegetable ingredients and roast until the onions are translucent. Add the egg mixture and let it set with the lid over low heat.
- Let the omelette slide onto a preheated platter, garnish and serve as a side dish for the 2nd course and enjoy.
