Airy Vegetable Omelette with Spinach
4 servings
50 minutes
Vegetable air omelet with spinach is a true embodiment of French cuisine sophistication. Its history begins in traditional French breakfasts, where lightness and delicacy of flavor are valued. The tender structure of the omelet is achieved through whipped eggs and delicate cooking, while fresh vegetables – zucchini, potatoes, tomatoes, and spinach – add juiciness and richness to the dish. The aromas of garlic, onion, parsley, and basil make it rich and expressive. This omelet is perfect for morning enjoyment or a light lunch, providing energy and a sense of freshness. Serve it with a crispy baguette and a glass of freshly squeezed orange juice – a true gastronomic delight!
1
Chop the onion and garlic. Peel and slice the potatoes into rounds. Cut the spinach into strips and blanch for a few minutes. Chop the parsley and basil. Cut the zucchini in half lengthwise and slice.
- Onion: 1 head
- Garlic: 1 clove
- Potato: 250 g
- Fresh spinach leaves: 200 g
- Parsley: 1 bunch
- Green basil: 1 bunch
- Zucchini: 2 pieces
2
Fry the potatoes in 1 tablespoon of oil and continue frying on low heat for another 10 minutes.
- Potato: 250 g
- Vegetable oil: 5 tablespoon
3
Add zucchini, onion, and garlic to the potatoes and fry for another 5 minutes.
- Zucchini: 2 pieces
- Onion: 1 head
- Garlic: 1 clove
4
Chop the tomatoes finely.
- Tomatoes: 200 g
5
Whisk the eggs with 6 tablespoons of water, add salt and pepper to taste.
- Chicken egg: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Add tomatoes, spinach, herbs, potatoes, and zucchini. Slightly fry the omelet on both sides in the remaining vegetable oil.
- Tomatoes: 200 g
- Fresh spinach leaves: 200 g
- Parsley: 1 bunch
- Green basil: 1 bunch
- Potato: 250 g
- Zucchini: 2 pieces
- Vegetable oil: 5 tablespoon