Recipes

Ingredients:

a. 4 tablespoons olive oil
b. 1 onion sliced
c. 1 garlic clove, minced
d. 1 eggplant, cut into chunks
e. 2 zucchini, cut into chunks
f. 2 tomatoes, cut into wedges
g. salt and pepper
h. 6 eggs
i. 1/2 teaspoon dried oregano
j. handful fresh basil leaves

1. Heat the oil in a skillet with a flameproof handle. (Don't buy a new one if you don't already have it... I have a workaround for this.) Add the onion and cook until soft. Add the garlic, eggplant and zucchini chunks, and cook for 5 to 8 minutes until soft and light brown. Add the tomato wedges and season with salt and pepper.

2. Meanwhile, beat the eggs in a bowl. Stir in the dried oregano and season. Preheat the broiler.

3. Pour the beaten eggs over the vegetables and cook for 5 to 8 minutes until the bottom starts to brown and the eggs look softly set.

4. Slide the omelet under the broiler and broil until the top looks puffed and golden. (If you haven't used the skillet with flameproof handle then cut the omelet into 4 pieces and put it on aluminim foil. Slide the foil under the broiler.)

5. Tear the basil leaves over. Cut into wedges and serve. (Putting it under broiler gives it a amazing flavor)