Vegetable Omelette

To prepare the vegetable omelette, start with the vegetables: wash the spinach leaves gently and let them dry. Then take the half white onion, cut off the top part 1. To cut more comfortably, you can leave most of the outer skin on so you have a way to hold it while cutting, making it easier to make very thin almost transparent slices 2, keeping the onion steady. In a pan, pour about 1 tbsp of oil, add the very thinly sliced onion 3. Stir occasionally and let it caramelize over medium heat. The onion should acquire a delicate golden color, it will take about 5-6 minutes.

Meanwhile, take the vine-ripened tomato (not overly ripe), cut it in half 4, remove the stem by cutting around the green part 5, then slice it without separating the slices 6.

Trim the zucchini and cut it in half lengthwise 7; slice each half into thin slices 8. Add the zucchini to the pan only when the onions are translucent 9,

slightly increase the heat, stir occasionally 10, and cook for about 6 minutes. When ready, turn off the heat and transfer them to a bowl 11; this will help them cool more quickly 12.

Prepare the omelette: in a bowl, break the eggs, add a pinch of salt 13 then add the milk 14 and mix everything with a hand whisk until the mixture forms a ribbon when lifting the whisk 15.

In a pan, heat the remaining oil 16; when the zucchini has slightly cooled, add them to the egg and milk mixture 17, stir and pour the egg mixture into the hot oil pan 18.

If the zucchini is too clustered in the center, move them only at the beginning with a spatula to redistribute them 19. Then cook over very low heat and cover with a lid 20; this way the omelette will cook both above and below, but the surface will remain very soft and a bit moist. If you see it setting quickly, you can remove it from the heat and put it back on at intervals while preparing the remaining ingredients. Cut the avocado in half 21,

then remove the pit 22, score the flesh with a knife to create regular strips 23, then scoop out the entire inner edge 24 to extract the flesh more easily (do this at the time of serving to avoid oxidation).

In a few minutes, your vegetable omelette will be ready as a base and still "runny" on the surface; you can then place the sliced vine-ripened tomato and spinach leaves on one half 25.

Fold the omelette over itself 28 and cover again with the lid, cooking over very low heat for a few more moments 29, so that the moist part can set slightly. Your vegetable omelette is ready: transfer it to a serving plate accompanied by avocado and tomato pulp, season with a few drops of Tabasco 30. You can also serve the vegetable omelette with another seasonal side dish.