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Mediterranean vegetable and basil omelette

Recipe from: 1/11/1996 12:00:00 AM
Ingredients 14
Servings 2


  • 30
    olive oil
  • 1
    clove garlic, crushed
  • 1
    red pepper, seeded and diced
  • 1
    courgette, washed and sliced into rings
  • 2
    tomatoes, peeled and finely chopped
  • 15
    pine nuts
  • 6
    olives, stoned and halved
  • salt and freshly ground black pepper
  • 4
    extra-large eggs
  • 45
  • 15
    fresh basil, chopped
  • 15


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.

Read more on: eggs  |  shallow-fry

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