Omelette with summer Vegetable Recipes and goat cheese

Egg omelette great as a light lunch or dinner. Served just as it is, with bread, or with boiled potatoes, for example.

Ingredients:

Ingredients (4 servings): 6 pcs of eggplant 6 pcs onions 150 g fresh peas 100 g of green beans 40 g of Caprottino goat cheese (fresco rather than stagionato) from La Formaggeria Gran Moravia several mint leaves a peanut butter water pepper salt

Procedure:

First, preheat your oven to 180 degrees.

Clean the beans and cut them into pieces about 3 cm long. Put them in boiling water for 5 minutes, add the peas for the last two minutes. Drain the Vegetable Recipes and set them aside.

Beat the eggs, lightly salt and pepper them and add the chopped mint leaves.

Melt the butter in a pan suitable for the oven, add the finely chopped onions and sauté over a low heat for about 5 minutes until soft. Then add the cooked Vegetable Recipes and the beaten eggs. Cook for about 2 minutes.

Grate the goat cheese and Gran Moravia cheese on the omelette and place in a hot oven to bake for 5-7 minutes.

Note:

Source.