Vegetables and cream cheese Omelet

This recipe is part of the Healthy Food Guide for children of the “Agricola Neam de Gospodari” Association

Ingredients for 10 servings
✓ 10 pieces Agricola Happy Eggs, size L
✓ 100 g zucchini or squash
✓ 100 g of Champignon mushrooms
✓ 50 g bell pepper
✓ 15 g dill
✓ 25 g green onions
✓ 2 g dried oregano
✓ 1 g of dried basil
✓ 3 grams of salt
✓ 10 ml rapeseed oil
✓ 150 g cream cheese
✓ 1 liter kefir/yoghurt

Method of preparation
The diced vegetables are pan-fried together, in rapeseed oil, until the onion becomes translucent. Beat the eggs with a fork, together with dried herbs, and then pour them over the vegetables. The omelet is browned on both sides and served with a cream cheese dumpling, shaped with two spoons.
Along with the omelette, children will also receive a glass of kefir/youghurt.

Tips and tricks
For a firm, classic omelette do not turn the eggs into foam, they must be a compact mass.