1 tbsp finely chopped herbs, e.g. parsley, thyme or basil
50 g of finely grated cheese, e.g. parmesan
How to prepare
Heat the oven to 200 degrees.
Grate the ends of the squash and divide in the middle. Cut into thin slices lengthwise. Peel and slice the onion into thin slices.
Heat a large frying pan that can withstand oven heat and let it get really hot. Add the oil and roast the squash slices for a few minutes on each side. Pick up and set aside. Fry the onion for a few minutes. Stir occasionally and fry until softened and given some color. Set the pan aside.
Divide the tomatoes in half. Crack the eggs into a bowl and whisk lightly with cream. Season with some salt and pepper and add finely chopped garlic and herbs.
Pour the omelette batter into the frying pan and spread out the squash slices. Top with tomatoes and grated cheese. Bake in the center of the oven for about 10 minutes until the omelette solidifies and gets nice color.
Serve with bread, olives and salad with good vinaigrette.