In a frying pan with a thick bottom, heat the butter and throw a clove of garlic in it, let it brown and remove it;
Finely chop the onion and fry until golden brown;
Cut the zucchini and pepper into pieces (the larger the size, the crispy the vegetables in the dish turn out) and add to the hot pan to the onion;
Fry vegetables for a couple of minutes over high heat, reduce heat and add finely chopped tomatoes and herbs. Season with salt and pepper to taste, cover and simmer until zucchini is cooked.
Add peas and a pre-made egg mixture to the non-stick pan (mix eggs + salt, pepper to taste with a whisk).
Put ready omelet on a pillow of vegetable stew and serve with bread
Ingredients
Directions
In a frying pan with a thick bottom, heat the butter and throw a clove of garlic in it, let it brown and remove it;
Finely chop the onion and fry until golden brown;
Cut the zucchini and pepper into pieces (the larger the size, the crispy the vegetables in the dish turn out) and add to the hot pan to the onion;
Fry vegetables for a couple of minutes over high heat, reduce heat and add finely chopped tomatoes and herbs. Season with salt and pepper to taste, cover and simmer until zucchini is cooked.
Add peas and a pre-made egg mixture to the non-stick pan (mix eggs + salt, pepper to taste with a whisk).
Put ready omelet on a pillow of vegetable stew and serve with bread