After I made a tart Provençale this week, I had some courgettes and tomatoes left over, and as I hate wasting food, the obvious quick, lazy but still healthy choice was to make an omelette out of it. So that what I made with my left overs, but you can add anything you want in it: mushrooms, ham, or anything that is about to go to waste in your fridge and that you don’t want to throw away.
Ingredients for 2 portions:
- Some courgettes left over
- Some tomatoes left over
- 3 tablespoons of milk
- 1 teaspoon of oil
- 3 eggs
- Herbes de Provence (optional)
- Salt, pepper
- Preparation: 5 mins
- Cooking: 5 mins
- Rest: none
1- Beat the eggs with the milk, the herbes de provence, salt and pepper.
2- Put the courgettes and tomatoes into a hot pan and cook them over medium heat for just 2 minutes. Add the oil and pour the beaten eggs over the vegetables. Let cook until it has the consistency you want (either well done or running omlette).
3- Turn it over for a couple of minutes, and enjoy it with toasted bread.