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Ingredients:

One medium sized potato

One medium sized eggplant

On medium sized white or brown onion

2 green squash (zucchini)

2-3 ripe red vine tomatoes

1 chicken stock cube

4 eggs ( Zia Mirella  suggests to add an extra egg per person up to a maximum of 6 eggs otherwise you will need to increase the vegetables)

A small cup of Extra Virgin Olive Oil

A dash of salt and pepper

Preparation:

Chop up all the vegetables into small cubes.

Put all the vegetables into a large saucepan , add the chicken soup cube, a little Extra Virgin Olive Oil together with a cup of water.

Cook over a medium heat until for about 15-20 minutes ( A hint from Zia Mirella – don’t let the vegetables get mushy).

Strain the vegetables and put to one side.

Beat up the eggs with a little salt and pepper ( Zia Mirella suggests to use a hand whisk ).

Mix the vegetables into the whisked eggs.

Heat up a little of the Extra Virgin Olive oil in a large non-stick frying pan and pour the eggs and vegetables in and move it around with a spatula so that it spreads evenly.

After about 7-8 minutes the eggs will start to cook. 

Take a large plate the size of your frying pan and slide the omelette onto it. Then slide the omelette back into the frying pan on the other side and allow to continue cooking for a further 7-8 minutes.

Serve as a main course with a nice side salad.

It is also delicious cold and like many of Zia Mirellas’s recipes you can prepare it the day before.