Omelette aux Legumes Dete

Ingredients

• Fresh herbs (such as basil or parsley) - 2 tablespoons, chopped
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Tomato - 1, diced
• Bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Eggs - 4

Instructions

1. In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the diced onion and garlic to the skillet and sauté until translucent.
4. Add the diced zucchini, bell pepper, and tomato to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
5. Pour the beaten eggs over the cooked vegetables in the skillet. Cook for 2-3 minutes, or until the edges start to set.
6. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges.
7. Sprinkle the chopped fresh herbs over the omelette.
8. Fold the omelette in half and cook for another 1-2 minutes, or until the eggs are fully cooked and the cheese is melted.
9. Slide the omelette onto a plate and serve hot.