Paprika-Zucchini-Tortilla with herb quark

Name: Paprika-Zucchini-Tortilla with herb quark
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 small zucchini; 1 Onion; 1 Garlic clove; 1 big red pepper; 2 TABLESPOONS Oil; 6 Eggs (size M); 125 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/4 collar Parsley; 4 Stem(s) Basil; 250 g Low-fat curd; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

Those who like low carb should definitely try this vegetable omelette with herb curd dip!

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

2 small zucchini
1 Onion
1 Garlic clove
1 big red pepper
2 TABLESPOONS Oil
6 Eggs (size M)
125 ml Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/4 collar Parsley
4 Stem(s) Basil
250 g Low-fat curd
1-2 TABLESPOONS Olive oil
7-10 Tbsp Sugar

Directions

1
Wash and slice the zucchini. Peel onion and garlic and chop finely. Clean and wash the bell peppers and cut them into cubes of about 1 cm. Heat the oil in an ovenproof pan (28 cm Ø).
2
Add paprika, half onion and garlic and cook on medium heat for 1-2 minutes, remove. Fry the zucchini in portions on both sides, turning them for 2-3 minutes. Add bell pepper, half onion and garlic.
3
Whisk eggs and milk. Season with salt and pepper and pour evenly over the vegetables. Close the pan with a lid and let it simmer at low heat for about 10 minutes. Meanwhile wash parsley and basil and dab dry.
4
Pluck the leaves from the stems and chop them roughly. Mix quark, olive oil, remaining onion and herbs. Season with salt, pepper and sugar. Cook the tortilla in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes.
5
Turn the tortilla over onto a plate and cut into pieces. Add the herb quark.