Omelette with roasted vegetables

Squeeze the garlic clove over a bowl and stir in the ras el hanout, finely chopped oregano and olive oil. Cut the zucchini into slanting slices and the pointed pepper into broad strips and scoop through the mixture. Roast the courgette and bell pepper in a hot grill pan until nicely browned and done. Clean regularly with a spatula.

Squeeze the garlic clove over a bowl and stir in the ras el hanout, finely chopped oregano and olive oil. Cut the zucchini into slanting slices and the pointed pepper into broad strips and scoop through the mixture. Roast the courgette and bell pepper in a hot grill pan until nicely browned and done. Clean regularly with a spatula.

In a different bowl, beat the eggs with the grated cheese. Melt the butter in a frying pan and pour in the egg mixture. Let the egg solidify on medium high heat, always slide the already solidified egg to the middle and let the still liquid egg flow out along the edge. Bake until the omelette on top is slightly damp and the underside is light brown.

Divide the roasted zucchini and paprika on one half of the omelette and spoon the mushrooms. Fold over the other half of the omelette. Delicious with wholemeal bread.