Here's my
yesterday's breakfast, a summer omelette containing courgette served
with tomatoes and toast. I only rarely make omelettes these days, but
this one kept me going for quite a while yesterday.
Ingredients
1 small courgette
½ onion
Rapeseed oil
2 eggs
Dash of hazelnut
milk (or other milk)
Salt
Ground black
pepper
Fresh basil leaves
Method
Cut the courgette
into thin strings with a vegetable cutter or spiraliser.
Chop the onion
into thin half rings.
Start cooking the
onion in the rapeseed oil until soft, then add the courgettes into
the pan and cook for a few minutes.
In the meanwhile
whisk the eggs with the hazelnut milk and seasoning and then add to
the pan.
Cook the omelette
on both sides and serve with fresh tomatoes.
Enjoy!
Your VegHog
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