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Ingredients
| 200 g g | Courgettes
Courgette (cut into thin slices) | |
| 200 g g | Aubergines
Aubergine (cut into thin half-rings) | |
| 300 g g | Mushrooms
Mushrooms (sliced) | |
| 150 ml ml | Olive oil Olive oil | |
| 500 g g | Traditional sausages
Traditional sausage (cut into small slices) | |
| 200 g g | Onions
Onion (cut into half rings) | |
| 1 TBS TBS | Oregano Oregano | |
| 1 TS TS | Salt Salt | |
| 0,5 TS TS | Pepper Pepper | |
| 5 g g | Rocket salad
Rocket salad (for garnish) |
Για το μείγμα αυγών
| 10 | Eggs Egg | |
| 100 ml ml | Milk
Milk (fresh) | |
| 1 TS TS | Salt Salt | |
| 0,5 TS TS | Pepper Pepper | |
| 0,5 TS TS | Pepper
Pepper (cayenne) |
Add ingredients to existing shopping list or create new one
+ Create new shopping listFroutalia – traditional Greek omelet
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Method
- Heat the olive oil in a pan and sauté the onion until it gets golden.
- Add the eggplant and the zucchini, stir well and cook for about 2 minutes.
- Lower the temperature, add the chopped mushrooms and cook for another 4 minutes.
- Then increase the temperature again, add the sausage and cook for additional 2 minutes.
- Pour the tomato in the pan, add salt, pepper and oregano and cook for 3 minutes over medium heat.
- Then place the food in a cooking tray and leave to cool.
- For the egg-mix, whisk all the ingredients together in a bowl and pour into the tray with the sausages and vegetables that have already cooled down.
- Preheat the oven at 180°C (at the upper and lower temperature setting).
- Place the pan on the bottom of the oven and bake for 15 minutes.
- Place the pan on the upper side of the oven and bake for another 10 minutes.
- Remove the pan from the oven and serve on a plate, decorate with some rocket.
