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Omelet with zucchini and tomatoes
Prepare an omelet with zucchini and tomatoes in a pan using familiar ingredients. Adding a bit of Eastern beauty to them.
Ingredients
Show ingredients
Let's prepare the necessary products for making the omelet with zucchini and tomatoes:
- bread (two small pieces);
- zucchini (small) – ¼ part;
- fresh tomato (small) – 1 piece;
- chicken egg – 2 pieces;
- unrefined sunflower oil (for frying spices);
- spices (ground coriander, whole mustard seeds, whole cumin seeds);
- table salt or Himalayan salt;
- fresh dill (for garnishing the dish).
Preparation
- Cut the bread into small cubes.
- Peel and seed the zucchini. Cut into thin, small pieces. Cut the tomato.
- Place a pan over the heat. Pour in a little sunflower oil. After a few seconds, add the spices to the oil. Just a small amount. After all, Indian spices have a very rich, bright flavor. Fry the spices for 2-3 seconds.
- Add the chopped bread to the pan with the spices. Fry it.
- Add the chopped zucchini to the bread. Continue frying. You can briefly cover the pan with a lid. To allow the zucchini to cook better.
- Add the chopped tomato to the bread and zucchini. Mix well.
- Crack two eggs into a deep plate. Beat them with a whisk. Pour into the pan with bread and vegetables. Add salt. Cover the pan with a lid. Leave for a few minutes. Check for doneness. Turn off the heat. Let the omelet "ripen" for a couple more minutes.
- Meanwhile, chop the dill. For garnishing the finished dish. Transfer the omelet with zucchini and tomatoes to a large flat plate. Sprinkle with fresh herbs. Enjoy your meal!
The ingredients are calculated for one serving. However, if desired, this omelet can also be made for the family. Not only for lunch but also for breakfast. After trying to make the omelet with zucchini and tomatoes in a pan using our recipe once, you will hardly forget its taste. After all, Indian spices are famous for their elusive magic.
