Ijjet Kousa - Zucchini Omelette
Ingredients
- 2 tablespoons sunflower oil
- 1 medium onion peeled and finely chopped
- 2 medium-sized zucchini 400 g, both ends trimmed, rinsed and cut into small cubes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons coarsely chopped parsley
- 6 medium-sized eggs
- 150 ml cold milk
- ¼ teaspoon cinnamon
- ¼ teaspoon salt or to taste
Instructions
- Heat the oil in a large frying pan over medium-high heat and sauté the onions and the zucchini for 5 minutes until the onions are glazed and the zucchini a bit tender. Season with the salt and pepper and mix in the parsley.
- Grease the sides and bottom of a 30-cm round baking pan with 2 tablespoons sunflower oil and spread it with the vegetables.
- Whisk the eggs, milk, cinnamon and salt in a mixing bowl and pour over the vegetables.
- Preheat oven (220°C – 425 °F). Bake on lower second rack for about 35 minutes until golden brown. Serve hot with a salad of your choice.
Notes
All images and text © Dina Bayoud Kohl for Dina’s Kitchen