Name: Mediterranean vegetable and basil omelette
Yield: 2 servings
Cuisine: Breakfast/brunch
Ingredients: 30.00 ml fresh chillies 573; 1.00 garlic cloves, crushed; 1.00 red pepper seeded and diced; 1.00 courgettes sliced into rings; 2.00 tomatoes peeled and finely chopped; 15.00 ml pine nuts; 6.00 olives pitted, halved; sea salt and freshly ground black pepper; 4.00 eggs extra-large; 45.00 ml milk; 15.00 ml fresh basil chopped; 15.00 ml butter

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Ingredients (12)

FILLING

30.00 ml	fresh chillies — 573
1.00	garlic — cloves, crushed
1.00	red pepper — seeded and diced
1.00	courgettes — sliced into rings
2.00	tomatoes — peeled and finely chopped
15.00 ml	pine nuts
6.00	olives — pitted, halved
	sea salt and freshly ground black pepper

OMELETTE

4.00	eggs — extra-large
45.00 ml	milk
15.00 ml	fresh basil — chopped
15.00 ml	butter

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Method:

Heat the oil and sauté the garlic and red pepper until glossy. Add the sliced courgette and stir-fry until glossy. Add the chopped tomatoes, pine nuts and olives and season with salt and pepper to taste. Simmer until warmed though.
Whisk the eggs, milk and basil together. Heat the butter in a pan and pour the egg mixture into the pan. Tilt the pan from side to side so the mixture spreads over the base. Lift the sides of the omelette occasionally to allow the raw egg to run underneath. Heat until the mixture has set. Spoon the filling on top of one half of the omelette and fold the other half over. Turn out onto a serving platter and garnish with fresh basil.
Serves 2.