Vegetarian omelette

4 servings Prep: 8 mins, Cooking: 15 mins By Food24
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Ingredients (10)

60.00 ml fresh chillies — 573
1.00 onion — sliced
2.00 garlic — cloves, crushed
1.00 aubergine — cubed
1.00 red pepper — deseeded and cut into thin strips
2.00 courgettes — thickly sliced
2.00 tomatoes — deseeded and cut into wedges
6.00 eggs — large, slighly beaten
10.00 ml fresh oregano — chopped
fresh basil — handful
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Heat the oil in a heavy frying pan. Add the onion and cook until soft.
Add the garlic, brinjal, red pepper and courgettes. Cook for about 6 minutes until al dente.
Add the tomatoes and cook for a further 2 minutes.
Mix the eggs, salt and pepper, to taste and origanum. Pour the egg mixture over the vegetables and cook for about 5 minutes until the egg is softly set and bottom beginning to brown.
Pop under a preheated grill until puffed and golden.
Scatter the basil leaves over the top. Serve with crusty bread.

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