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Homemade Veggie & Mozzarella Omelet

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marlyncabrera
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Hey, foodies in the hive!

I hope you're week is going well. Mine has been a little lazy, but I managed to do some stretching & exercise and make an awesome omelet. Not bad for a regular Wednesday, huh? It turned out much better than expected--both my day and the omelet 😁

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Zucchini and eggplant are a successful duo in so many dishes; sometimes I just grill them and rub them with aioli, basil pesto, or chimichurri, put them over a piece of toasted cassava cake, and that’s enough for dinner. This time I was about to do the same, but I rememeber I had some eggs left since a week ago, a ripe tomato, and a piece of mozzarella g etting old in the fridge. The whole thing began to smell like omelet.

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INGREDIENTS

This is a simple recipe. I’m not even soaking the eggplant slices in salted water, but not to worry; they aren’t getting greasy.

For 3-4 people:

1 cup beaten egg
about 50 ml whole milk
200 gr zucchini
200 gr eggplant
1 ripe tomato (medium size)
100 gr mozzarella
1 tablespoon dried oregano
2 tablespoons basil pesto (I used frozen homemade)
salt to taste
freshly black pepper to taste

  • enough olive oil to fry (and to refresh the frozen pesto)

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THE PROCESS

I like omelets a lot and over the years I have experimented, modestly but quite a bit, so I have my preferences when it comes to adding herbs, herbal preparations, and spices. This time, for example, I used oregano to season the zucchini and eggplant slices, while I mixed the pepper with the beaten egg, and finally I added the pesto on top of the mozzarella. This way the flavor of each herb feels the way I want it to; you can tell them apart and it's not just a bunch of stirred and beaten ingredients.

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(1)

After washing all the ingredients well, I cut the zucchini and eggplant into thick, beveled slices. This way they wouldn't break; I wanted them to stay whole, for a fuller texture.

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(2)

I rubbed the slices with salt and oregano. I tore the oregano to make it finer.

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(3)

I greased the wok with a tiny bit of olive oil and when it was hot, I placed all the slices in it. I let them cook over medium-high fire for about a couple of minutes on each side.

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(4)

While the zucchini and eggplant were cooking, I quickly prepared the rest of the ingredients for the omelet: sliced the tomato, grated the mozarella...

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(5)

I figured I'd use 5 eggs to make one cup. They were supposed to be medium size but they were rather small.

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...I beat the eggs and added the salt, black pepper, and milk.

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(6)

As soon as the beaten egg mixture was ready, I added it on top of the zucchini and eggplant in the hot wok.

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I helped the omelet to take a more rounded shape...

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...and added the rest of the ingredients as you can see below.

Tomatoes.

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Mozzarella.

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And basil pesto.

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(7)

Finally, I put the lid on and let it cook for a couple of minutes. Then I let the omelet sit for about ten minutes.

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We were really happy with the result. Amazing dinner and amazing leftovers for breakfast 😋

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As always, and as a fan of omelets, I hope you found this post useful 😁❤️

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Would you rather have this omelet for breakfast or dinner? Or aren't you really into omelets?
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Bon appetite!

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All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.

Thank you so much for your visit :)

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