Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the oil in a non-stick frying pan. Stir fry the courgette for approx. 4 mins. Reduce the heat, add the spring onions and garlic, stir fry for approx. 2 mins. Add the marjoram and season.
Preheat the oven to 60°C, warm the plates. Beat the eggs and milk, season. Heat a dash of oil in a non-stick frying pan. Reduce the heat. Place ¼ of the courgette slices in the pan. Cover with ¼ of the egg mixture, cook over a medium heat for approx. 3 mins. Add ¼ of the filling and ¼ of the cheese, cook for a further 2 mins. Loosen the edges of the omelette from the pan using a spatula, fold in to the middle, cover and keep warm in the oven. Use the remainder of the courgette, egg mixture, filling and cheese to make the other 3 omelettes.
Combine the balsamic and oil, season. Mix in the tomatoes and herbs, serve with the omelettes.
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