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🍽️ Scrambled Egg Omelette with Zucchini, Mushrooms and Feta

289 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• zucchini 1 pc.
• brown mushrooms 250 g
• eggs 8 pc.
• milk 100 ml
• salt 1 pinch
• pepper, black ground 1 pinch
• oil 2 tbsp
• feta 200 g
• dill, fresh 10 g

Instructions

1. 1. Halve the onion and remove the skin.
2. 2. Dice the onion finely.
3. 3. Wash the zucchini thoroughly.
4. 4. Cut off the ends of the zucchini.
5. 5. Split the zucchini in half lengthwise.
6. 6. Slice the zucchini into thin rounds.
7. 7. Wipe the mushrooms with a kitchen towel if necessary.
8. 8. Slice the mushrooms.
9. 9. Place the eggs in a bowl.
10. 10. Pour the milk into the eggs.
11. 11. Season the egg mixture with salt and pepper.
12. 12. Whisk the ingredients well together.
13. 13. Heat the oil in a pan over medium heat.
14. 14. Sauté the onions, zucchini, and mushrooms together for about 5 minutes.
15. 15. Pour the egg mixture over the vegetables in the pan.
16. 16. Crumble the feta with your hands over the frittata.
17. 17. Reduce the heat to low.
18. 18. Place a lid on the pan.
19. 19. Cook the frittata for about 10 minutes.
20. 20. Wait until the bottom is golden brown.
21. 21. Wait until the top is set.
22. 22. Wash the dill.
23. 23. Shake the dill dry.
24. 24. Remove the thick stems from the dill.
25. 25. Finely chop the dill.
26. 26. Carefully slide the frittata onto a plate.
27. 27. Cut the frittata into pieces.
28. 28. Sprinkle the chopped dill over the frittata.
29. 29. Serve the dish.

Nutrition per serving

• kcal: 289
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 10 g