Vegetable omelette with mozzarella

Name: vegetable omelette with mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 zucchini; 5 el olive oil; 1 bag potato wedges 450 g; 6 Eggs beaten; 1 bag bunch onion (3 pieces), in rings; 2 bags Mozzarella (cheese, a 125 g), in small pieces; 250 g garden peas bag of 450 g; tray fresh fresh mint (a 15 g), leaf finely chopped

A tasty recipe. The main course contains the following ingredients: zucchini, olive oil, potato wedges (450 g), eggs (whipped), spring onion ((3 pieces), in rings), mozzarella ((cheese, a 125 g), in small pieces), garden peas ( bag 450 g), fresh mint ((a 15 g) and leaf chopped).

Ingredients

Directions

Grate the zucchini over a sieve and press out as much moisture as possible with a spoon.
Heat 3 tbsp oil in a frying pan and fry the potatoes in approx. 10 min. Until cooked and golden brown. Shake regularly.
Meanwhile, combine in a bowl the zucchini with the egg, the spring onions, the mozzarella, the garden peas and the mint. Season with salt and pepper. Heat the rest of the oil in another frying pan and pour the egg mixture into the pan. Bake the omelette in approx. 10 minutes until done. Turn after 5 min. Serve the omelet with the potato wedges.