Thursday, Dec 20 2007

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Mediterranean Egg Tortilla

Source: Alberta Egg Producers Board

Ingredients

30 mL (2 tbsp) olive oil
1 small red onion, thinly sliced
1 small zucchini, thinly sliced
125 mL (1/2 cup) red pepper, finely chopped
1 clove garlic, minced
30 mL (2 tbsp) minced fresh rosemary leaves or 2 mL (1/2 tsp) crumbled dried rosemary
6 eggs
1 mL (1/4 tsp) each salt and pepper

Method

 

1. In 25 cm (10-inch) non-stick skillet, heat oil over medium heat.
2. Add onion, zucchini, red pepper, garlic and rosemary.
3. Cook, stirring for 5 to 7 minutes, until vegetables are soft.
4. In a medium bowl, beat together eggs, salt and pepper
5. Add egg mixture to skillet.
6. Cook, without stirring for 3 to 5 minutes, until bottom of tortilla is browned.
7. With a spatula, loosen sides of tortilla.
8. Cover and cook for 3 to 5 minutes, until top is set.
9. Serve hot or warm, cut into wedges.
10. If desired, serve wedges of the tortilla on pieces of warmed flatbread.

Makes: 4 to 6 servings.
Preparation: 10 minutes
Cooking: 20 minutes.

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