- zucchini - 1 piece
- tomato - 1 piece
- smoked ham - 1 Slice
- eggs - 2 pieces
- olive oil - 9 st. spoons
- Bay Leaf - 1 piece
- a branch of tarragon - 1 piece
- a branch of rosemary - 1 piece
- salt, pepper - - To taste
- garlic - 1 tooth
Cut into small cubes zucchini and tomato. Pour 3 tablespoons of olive oil into a frying pan over medium heat and, when the garlic clove is added, the sprigs of tarragon, rosemary and bay leaf are heated. Fry for one minute, stirring. Add the diced cubes, and mix well. Lightly salt (2 pinches). Fry until done, but leave a little crispy. In a frying pan fry tomatoes in 3 tablespoons oil. Add salt, pepper. Fry for 2 minutes. Remove tarragon, garlic, rosemary and a laurel leaf from zucchini, then add the tomatoes. Salt pepper. Cook for one minute, stirring constantly. Remove from the fire Luck fry the smoked ham and then cut into slices. Beat eggs with salt and pepper. Add tomatoes and zucchini, mix well. Preheat the oven to 180 ° C. In small forms, spread the ham, pour the egg mixture on top with 2/3. Put into the oven for 10-15 minutes. It is important that the omelet does not overcook and remain soft.
Servings: 15