Ingredients
- 100 GRAMS ITALIAN EGGPLANT OR AUBERGINE/BAINGAN FINELY DICED WITH SKIN
- 1 RED BELL PEPPER FINELY DICED
- 1 YELLOW OR ORANGE BELL PEPPER FINELY DICED
- 1 ZUCCHINI OR COURGETTE FINELY SLICED WITH THE SKIN
- 1 SMALL CHERRY TOMATO (OPTIONAL) OR USE A PLUM TOMATO SLICED INTO 6 ROUNDS
- 6 EGGS WHISKED
- 1/2 CUP FINELY GRATED CHEESE OF YOUR CHOICE CHEDDAR, GRUYERE, EMMENTHAL
- 1-2 TEASPOONS HOT SAUCE
- 1/4 TEASPOON FRESH CRACKED PEPPER
- 1/2 TEASPOON SALT
- 2 TABLESPOONS MILK
- 6 TEASPOONS VEGETABLE OR OLIVE OIL
- 1 TEASPOON FRESH ITALIAN BASIL LEAVES CHOPPED (OPTIONAL)
Instructions
- HEAT 1 TEASPOON OIL IN AN 8 INCH WIDE NON STICK PAN OR HEAVY BOTTOMED SKILLET.
- SAUTE EACH VEGETABLE ONE AT A TIME UNTIL SOFT AND FRAGRANT. SPRINKLE EACH VEGETABLE WITH A TINY PINCH OF SALT AS IT COOKS AND ADD A TEASPOON OF OIL FOR EACH VEGETABLE. ITS IMPORTANT TO DRY THE VEGETABLES OUT.
- RESERVE EACH VEGETABLE IN A SEPARATE CONTAINER.
- WHISK EGGS, MILK, BASIL AND HOT SAUCE TOGETHER. STIR IN EGG PLANT.
- POUR REMAINING OIL INTO THE SKILLET AND HEAT ON A LOW FLAME. SWITCH OFF FLAME AND POUR EGGS INTO IT. LET EGGS SETTLE. SPRINKLE WITH CHEESE.
- STARTING ON THE OUTSIDE ARRANGE THE SLICED ZUCCHINI IN CONCENTRIC CIRCLES
- OVERLAPPING EACH OTHER.
- THEN THE DICED AND SAUTEED RED BELL PEPPER AND FORM ANOTHER CIRCLE INSIDE.
- FILL THE MIDDLE WITH THE LAST BELL PEPPER. PUT THE TOMATO IN THE MIDDLE.
- SPRINKLE WITH CRUSHED BLACK PEPPER.
- RETURN TO STOVE AND COOK ON A SLOW FLAME. KEEP COVERED. YOU CAN ALSO BAKE THIS IN A PREHEATED OVEN AT 325F
- AS THE BOTTOM OF THE OMELET COOKS USE A SMALL SPOON AND DIP INTO THE BATTER. SHAKES THE SPOON A LITTLE SO THE UNCOOKED BATTER ON TOP DRIBBLES INTO THE BOTTOM. THIS WILL HELP THE OMELET COOK THROUGH.
- IF YOU USE AN OVEN THIS STEP IS NOT NECESSARY.
- WHEN THE TOP OF THE OMLET LOOKS MOIST BUT ISNT RUNNY. SWITCH OF FLAME. SERVE THE OMLET IN THE SKILLET OR SLIDE IT ONTO A SERVING DISH.
- SERVE WITH A GREEN SALAD AND A SLICE OF GOOD QUALITY BREAD LIKE BAGUETTE, BRUN OR GUTLI FOR A COMPLETE MEAL.
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