Zucchini, eggplant and goat cheese omelette

Cut the zucchini and eggplant into slices. If the slices are too big, cut them in half.

Chop the onion into small squares (optional).

Add a drizzle of olive oil to the frying pan, enough for the vegetables we have and let it heat up over medium-high heat.

When the oil is hot, add the vegetables, a pinch of salt to taste and fry them.

Break the eggs into a large bowl, add another pinch of salt to taste and beat until well blended.

Cut the goat cheese into small pieces (the amount of cheese is to taste) and add it to the beaten eggs.

When the vegetables are ready, transfer them from the frying pan to the bowl with the eggs using a skimmer, taking care to drain the oil very well, and mix everything well.

Remove the excess oil from the pan, lower the heat a little and add the mixture. Let it set little by little.

Once it is curdled (more or less, depending on preference) it can be served on the plate. Due to the cheese and the fact that it does not contain potato, the omelet is a little more liquid inside, but it is normal, and it is delicious!