Provencal Vegetable Omelette

What does it include?

Ingredients

• 10 g eggs
• 25 ml olive oil
• 300 g finely chopped zucchini
• 60 ml finely chopped onions
• 4 red peppers
• 1 clove of garlic peeled and crushed
• 1 red chili
• 90 ml cream cheese
• 30 ml of milk
• 25 ml chives
• to serve, rocket
• serve parmesan

How to prepare it step by step?

Preparation

1. Break the eggs into two bowls, five in each. Beat lightly and season with salt and pepper.
2. Heat the oil in a frying pan, add the zucchini and spring onions, then fry for about 10 minutes until softened and fragrant.
3. Let cool and add to a bowl of eggs with salt and pepper.
4. Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.
5. Heat a little oil in a 20-23 cm frying pan, preferably non-stick.
6. Pour the eggs and zucchini into a measuring jug, then pour about a third of the mixture into the pan, swirling to coat the base evenly.
7. Cook until the egg is set and lightly browned on the bottom, about 3-4 minutes, then cover the pan with a plate and invert the omelet onto it.
8. Slide it back into the pan to cook the other side for 2-3 minutes. Repeat with the remaining mixture to make two more omelets, adding a little oil to the pan each time.
9. To make the filling, beat the cheese to soften it, then add the milk for a spreadable consistency.
10. Add the finely chopped herbs and salt, mixing well until smooth.
11. To make red pepper flakes, cut off their ends and gently press them with a knife along their length.