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  • Omelette:
  • 3 eggs
  • 150 g of courgette
  • 3-4 slices of goat cheese
  • 2 tablespoons of milk
  • 1 tablespoon of flour
  • 1 tablespoon of butter
  • salt and pepper
  • Salsa:
  • 2 tomatoes
  • 3 tablespoons of minced basil
  • ¼ of an onion
  • 2 cloves of garlic
  • ½ a chili pepper
  • 3 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • 1 teaspoon of honey

Start by preparing the salsa. Cube the tomato and dice the garlic, onion and chili pepper. Mix the vegetables together. Make a sauce with the olive oil, lemon juice and honey.
Add it to the vegetables and mix it in. Leave in the fridge.
Slice the courgette very thin. Whisk the eggs with the milk and add the flour. Spice it up with salt and pepper.
Melt the butter in a pan.
Pour half the egg mass into it and fry for a while at medium heat.
Arrange half of the courgette slices on top along with the slices of goat cheese and the rest of the courgette.
Pour the rest of the egg mass onto it and fry it.
When the eggs have congealed, turn the omelette upside down and fry for a few seconds.
Serve at once with the tomato salsa.

Recipe and photo: Katarzyna Posłuszny

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