Omelet with Vegetable Filling

of the vegetables)

Peel the melanzani, cut into not too narrow slices and then into cubes. Rinse the zucchini, remove the stems and also cut into cubes. Both vegetables on a colander form, sprinkle with salt and stand 1 hour to drain the bitter juice. Rinse the bell bell pepper, cut in half, remove the seeds and ribs and cut into pieces. Fry the peeled garlic clove in 3 to 4 tablespoons of oil until light yellow, add the bell pepper pieces and then the drained vegetables. Stir and steam a little. Add the crushed tomatoes, half the stock cube and freshly ground pepper. Simmer for about 30 to 40 min at low temperature and boil the juice. If necessary, add very little warm water and season repeatedly with salt. Mix milk, salt, eggs and pepper well with a whisk. In a non-stick frying pan over medium heat, heat 30 grams of butter and gently shake the frying pan so that as much egg mixture as possible comes in contact with the bottom of the pan. Bake until the bottom of the omelet is firm and golden and the top is still creamy. Form the vegetables in a wide strip on the center and carefully fold over the edges of the omelet on both sides using a skillet knife, then slide onto a preheated platter. Top with a knob of butter and bring to the table on the spot.

Our tip: Zucchini are delicate in flavor and since

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