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🍽️ Herb Vegetable Omelette

388 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 1 eggplant
• salt
• olive oil
• 2 bell peppers (red and yellow)
• 5 tomatoes
• 1 onion
• 2 garlic cloves
• 1 handful fresh herbs (e.g. basil, parsley, thyme)
• 8 eggs
• 4 tbsp whipping cream
• 50 g grated parmesan
• parmesan (for garnishing)

Instructions

1. 1. Wash the zucchini and the eggplant thoroughly.
2. 2. Remove the tough ends and cut the vegetables into small cubes.
3. 3. Sprinkle the vegetables with salt and let them stand for ten minutes to release moisture.
4. 4. Then pat the vegetables dry with a kitchen towel.
5. 5. Preheat the oven to 180 degrees using the top and bottom heat function.
6. 6. Brush a baking tray thinly with oil.
7. 7. Wash the bell peppers and remove the inside.
8. 8. Cut the bell pepper into small cubes as well.
9. 9. Pour hot water over the tomatoes and shock them immediately in cold water.
10. 10. Remove the skin from the tomatoes.
11. 11. Cut the tomatoes into quarters and remove the core.
12. 12. Peel the onion and the garlic.
13. 13. Finely chop the onion and garlic.
14. 14. Wash the fresh herbs and shake them dry.
15. 15. Pluck the leaves from the stems and chop them coarsely.
16. 16. Whisk the herbs in a bowl with the eggs, cream, and cheese.
17. 17. Gently fold the prepared vegetables into the egg mixture.
18. 18. Finally season the mixture with salt and pepper.
19. 19. Spread the mixture evenly on the prepared baking tray.
20. 20. Bake the omelette for about 25 minutes in the oven.
21. 21. Cut the finished omelette into four pieces.
22. 22. Sprinkle the portions with grated Parmesan and serve immediately.

Nutrition per serving

• kcal: 388
• Protein: 23 g · Fett/Fat: 27 g · Carbs: 12 g