This was our breakfast a few Saturdays ago. If you, like me prefer an omelette to be thick and fluffy rather than thin this is a perfect way to have it ready all the way through but not burnt on the outside (which to be honest happens to me a lot in the frying pan). I served it with my home made yogurt cream cheese with red onions and fresh ground black pepper.
For 2 generous servings you will need:
- 5 eggs
- 1 dl yogurt
- 1/2 small onion
- 2 dl cherry tomatoes
- 1 dl olives
- 1/3 zucchini (or courgette if you’re British)
- 2 tablespoons grated parmesan
- Oil, salt and pepper for cooking
- Very easy home made cream cheese (recipe HERE), or store bought or Greek yogurt.
Just take the eggs and whisk them in a bowl with the yogurt and some salt and pepper. Add the onion that you just chopped and pour the batter in an oiled oven proof pan (NO skillet with plastic handle guys!). Sprinkle the tomatoes, divided in halves, and the olives that are sliced. Place the Zucchini that you have sliced on top of everything. Sprinkle the grated parmesan on top and pop it in the oven on 200 degrees for about 20-30 minutes, depending on how big of a pan you are using. You can always stick a knife in it and see if it comes out clean, which means ready.