Omelet in Oven with Extra Virgin Olive Oil

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500gr. mushrooms,
100gr. grated zucchini,
300gr.potatoes sliced in thick slices ,
150ml. Centaurs’ Earth extra virgin olive oil”,
6 finely chopped fresh mint leafs ,
5 sections of yellow goat cheese ,
250gr. turkey breast, cut in slices ,
4 eggs,
100ml water


Heat half of the extra virgin olive oil in a skillet and slightly broil the potatoes. With the remaining amount of extra virgin olive oil slightly fry the mushrooms and place them on kitchen tissue. Broil the turkey breast in the same pan. Place a layer of potato rounds, turkey breast, cheese, mushrooms, zucchini and mint leafs in a baking pan, season each layer with salt and pepper. Pour the sauce on top and cook in the oven (180oC) for 20 minutes. Remove from heat, mix the eggs and pour on top. Place the pan back into the oven and continue cooking for 10 -15 minutes.

Omelet in Oven with Extra Virgin Olive Oil, 6.5 out of 10 based on 29 ratings

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