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.