Potato and zucchini omelet 

A very simple and tasty omelet, perfect for everyday dinner... The omelet with zucchini and potatoes is prepared quickly, it cooks in the oven with very little oil and the cubes of provolone cheese added to the surface make it even more appetizing! Try it too, it's a nutritious and cheap vegetarian dish!

Ingredients

3 eggs (large)

350 g potatoes

2 zucchini

50 g milk

1 tablespoon grated Parmesan cheese

50 g provolone cheese

Half a spring onion (to taste)

aromatic herbs (thyme, oregano or others to taste)

extra virgin olive oil

salt

Pepper

Preparation

Wash and peel the potatoes, then cut them into slices. Brown them in a pan with a drizzle of oil and a pinch of salt for about ten minutes, they should be cooked but a little consistent. As soon as they are ready, transfer them to a tray with paper towels to remove excess oil. Wash and trim the zucchini, cut them into cubes or slices. Cook them in a pan with a little oil and salt for 5-6 minutes. When they are browned, add the sliced spring onion and sauté for a minute or two. Turn off the stove and let the vegetables cool. In a bowl, beat the eggs with the milk, Parmesan cheese, salt, pepper and herbs. Add the potatoes and zucchini to the mixture and stir. Cut the provolone cheese into cubes. Put everything in a convection oven at 180° and bake for about 25 minutes, or until the omelet is cooked and lightly golden. Your omelet with zucchini and potatoes is ready, remove it from the pan and serve it cut into wedges... Enjoy your meal!