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

How to Make Mediterranean Egg Tortilla

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