PreparationTo make the vegetable omelette in a pan cut the tomato, blanch it in boiling water for about 30 seconds, remove the seeds. Cut all vegetables into thin strips. In a 24 cm diameter non-stick frying pan, use 5 Tablespoons of oil and sauté all the vegetables (except the tomatoes), for about 5 minutes. Stir frequently and season with salt. In the meantime, beat the eggs with the Parmesan, salt and pepper. Once the vegetables are cooked, add the egg mixture. Stir to make everything uniform, cover with the lid and cook over medium-low heat for about 5-6 minutes until the top is cooked. Turn the omelette with the help of the lid and cook for another minute. Let the omelet cool down, cut it into squares and garnish with Prosciutto style, cherry tomatoes and mozzarella.
