Omelettes with courgette

Omelettes with courgette

Total: 25 min. | Active: 25 min.
vegetarian, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 364 kcal
, Fat: 27 g
, Carbohydrate: 10 g
, Protein: 19 g


4 people


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:

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1 tbsp olive oil
1 courgette, cut into cubes
3 spring onions incl. green part, cut into thin rings (incl. green part)
1 garlic clove, squeezed
2 sprigs marjoram, finely chopped
½ tsp salt
a little pepper


8 fresh eggs
½ dl milk
¾ tsp salt
a little pepper
oil for frying
1 courgette, cut lengthwise into thin slices
50 g grated Gruyère

Tomato salad

2 tbsp white balsamic vinegar
2 tbsp olive oil
½ tsp salt
a little pepper
400 g yellow and red cherry tomatoes, cut in half
½ bunch basil, finely chopped
3 sprigs marjoram, finely chopped
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How it's done

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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.

Tomato salad

Combine the balsamic and oil, season. Mix in the tomatoes and herbs, serve with the omelettes.

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