The oven was busy, there was baked a pie, had to improvise. The omelet turned out, mostly vegetable and easy.
|Cooking time 50 minutes||Number of servings 4|
First marinate the onion. To do this, peel and chop the onion half-rings. Lightly add salt and pepper. Marinade: 1 tsp of vinegar, dilute 3 tsp boiling water and 1 tsp vegetable oil, stir and season onions. To remove it to the side, let waiting for his moment.
Bulgarian pepper remove the stalk and seeds and cut into strips.
and tomatoes cut into thin slices ( ~ 3 mm).
Garlic cut in thin leaves or wide.
So, so waited for the onion of its time. In a heated pan pour oil (~ 2 tbsp), heated it and put pickled onions. The pan cover with a lid and tormented over medium heat 5 minutes. (The flavor will stand stunning like You cooked skewers). Remove the lid and a little to evaporate the juice of the marinade.
Add bell pepper and simmer. Do not forget to stir.
Now stacked mugs zucchini, sprinkle with salt and pepper. Cover with a lid. When zucchini will allocate juice, gently stir so that zucchini was under the onions and peppers.
Lightly mix everything, add the garlic and leave to simmer for 10 minutes.
In the meantime, prepare the filling. Eggs, milk and herbs whisk. If vegetables are salted, then do not salt the scrambled eggs.
The egg mixture pour stewed vegetables and cover with a lid, diminish the heat to low and waiting when the egg is fully grasped, it will require no more than 10-15 mins (I cover the glass well).
And here, "Lazy Ratatouille in an omelet" is ready!