This post is provided by a very special guest who does not have her own blog yet, but is already showing a lot of potential when it comes to writing and and culinary mastery.

I am very proud of my 7 year old who, despite being very busy having tons of fun on our summer vacation, found time to write down and demonstrate this recipe of her most recent signature dish – an omelet with vegetables and cheese.

The first few times she made it, she needed my help to turn on the stove and pour the egg mixture into the pan. But since she learn how to handle these tricky parts, she is able to turn a few raw ingredients into a yummy dish all by herself!

Needless to say, I am one very proud mom looking forward to many more culinary masterpieces brought into my kitchen by Sasha.


Sasha’s vegetable and cheese omelet 

Get a bowl and crack 2 or 3 eggs.


Mix them for a couple of minutes.

Add a pinch of salt.

Turn on the stove and put the pan on the fire. Ask a grown up to help you if you cannot do it yourself.

Put a little butter in the pan.

When it is melted, add chopped zucchini and tomatoes or other vegetables you like. Cook them for a few minutes. Stir them so they do not stick to the pan.


When they are soft, pour the eggs in and shake the pan to make the omelet even.

Sprinkle with a little parmesan cheese.


Cover with a lid and cook for 5 minutes or until there is no more liquid on the top of the omelet and the cheese is melted.