Omelet with Vegetables (Fritatta)An omelet is very easy to make and helps you put a nice and healthy meal on the table in a jiffy. This particular one is full of vegetables and you can use any kind you like best. You need about 2 eggs for each person.






4 eggs
1 zucchini
1 eggplant
1 potato
1 small onion
½ cup mushrooms chopped
½ cup chopped up pepper, green or red
2 tablespoonfuls parsley chopped
1 tablespoonful mint chopped
½ cup feta cheese crumbled up
2 tablespoonfuls oil
2 tablespoonfuls margarine
Salt, pepper



Wash, dry and cut up all the vegetables you are using in rather thin slices. Place the oil in a pan, then add the vegetables except the parsley and the mint, and sauté them lightly. If they are still a little hard, add ½ cup of water, cover the pan and let them simmer, until all the water has evaporated, and the vegetables are soft. Add the parsley and the mint, salt and pepper and stir.

In the meantime, beat the eggs with a little salt and pepper. When the vegetables are ready, add the margarine. When it has melted, pour the beaten eggs and lightly shake the pan so the eggs cover all the vegetables. When you see that the underside is done, take it off the fire. Crumble some feta cheese on top, put the pan in the oven and broil for a few minutes, until the egg has set.

Serve with more feta cheese, a nice green salad and brown bread.

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