Omelet with Feta Cheese and Vegetables

5
Average: 5 (1 vote)
(1 vote)
Omelet with Feta Cheese and Vegetables
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
200 grams Corn (canned)
1 Eggplant
2 zucchini
300 grams Cherry tomatoes
1 garlic
4 tablespoons olive oil
salt
freshly ground peppers
1 teaspoon dried oregano
7 eggs
100 milliliters milk
200 grams Feta
Basil (for garnish)
How healthy are the main ingredients?
FetaCornolive oiloreganoEggplantzucchini

Preparation steps

1.

Rinse and peel the vegetables. Drain the corn through a strainer. Rinse, trim, and julienne the eggplant and zucchini. Rinse and halve the tomatoes. Peel and finely chop the garlic. Heat 2 tablespoons of oil in a pan, and cook the garlic, eggplant, zucchini, and corn. Cook for 4 minutes, stirring often, then add the tomatoes. Add the oregano, and season to taste with salt and pepper, then remove from the heat.

2.

Whisk the eggs together with the milk, then season with salt and pepper. Heat the remaining oil in a pan. Add 1/4 of the egg mixture, and rotate the pan until the mixture evenly coats the pan. Cook until golden brown on both sides. Transfer to a plate, and cover half with the vegetable mixture. Fold the other half of the omelet over the vegetables, then sprinkle with the feta cheese. Repeat the process until all the ingredients have been used. Garnish with the basil and serve.