Omelette Rolls on Zucchini
Rinse pepper. Once clean, cut in half and remove seeds and all white interior skins. Cut into small cubes. Mix cream cheese with tomato paste. Season with salt and pepper and add chopped rosemary and diced pepper.
Cut feta into small cubes. Beat the eggs and season with salt and pepper. Mix in feta. Heat butter in a pan. Add half of the egg mixture and allow to thicken over low heat. Fold over omelette and continue to fry for 1-2 minutes. Remove from pan. With remaining egg mixture, fry another omelette. Let omelettes cool. Spread with cream cheese mixture, roll up, wrap in plastic wrap and chill. Rinse zucchini, dry and cut into slices. Peel the onion, cut into rings and sauted in hot olive oil. Add zucchini and cook 3 - 4 minutes. Season with salt, pepper and lemon juice.
To serve, cut omelettes diagonally into thick slices and serve with warm zucchini salad on plates.