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A light, elegant twist on a classic, this French Mediterranean omelette is inspired by the sun-soaked flavors of Provence. Soft, fluffy eggs are gently cooked to perfection and filled with a vibrant medley of Mediterranean ingredients: juicy cherry tomatoes, garlic and onions, black olives, zucchinis and fresh basil
Ingredientes
4 large eggs
1 onion, thinly sliced
2ā3 cloves garlic, minced
1 small zucchini, thinly sliced
A handful of cherry tomatoes, halved
Fresh basil leaves
Olive oil
Salt & pepper to taste
PreparaciĆ³n
Step 1: Caramelise the onions and garlic
Heat a tablespoon of olive oil in a non-stick pan over medium-low heat.
Add the sliced onions and cook slowly, stirring occasionally, until soft and golden brown (about 10ā15 minutes).
Add the minced garlic and cook for another 2ā3 minutes, being careful not to burn it.
Step 2: Cook the zucchini
Add the sliced or diced zucchini to the pan.
Increase the heat slightly and sautĆ© until the zucchini is tender and lightly golden (around 5ā7 minutes).
Step 3: Add tomatoes and basil
Stir in the cherry tomatoes and fresh basil. Cook for just 1ā2 minutes until the tomatoes begin to soften.
Season everything with salt and pepper to taste.
Step 4: Beat and add the eggs
In a bowl, whisk the eggs with a pinch of salt and pepper.
Pour the beaten eggs evenly over the vegetables in the pan.
Let cook over low heat without stirring. Tilt the pan occasionally to allow uncooked egg to flow to the edges.
Cook the omelette both side
Step 6: Serve
Slide the omelette onto a plate, drizzle with a little olive oil, and garnish with extra basil
Serve warm with a light salad. ( check our kale salads recipe)