The famous food writer Elizabeth David once described the perfect meal as an omelette and a glass of wine. Omelettes are so delightfully easy to make, and this Spanish version, stuffed with tomato, onion, zucchini, and bell peppers, offers cancer-fighting lycopene, as well as vitamins and minerals: the perfect meal, indeed.
Fresh vegetables don’t need a lot of dressing up; freshness and simplicity are the keys to this lovely summer supper. Read the recipe here.
1 medium zucchini, quartered and thinly sliced
1 tablespoon extra-virgin olive oil
2 tablespoons diced green bell pepper
1 tablespoon diced onion
1 tomato, seeded and diced
Dash Tabasco sauce
Salt and freshly-ground black pepper, to taste
1/2 cup tomato sauce
2 tablespoons milk or light cream
2 tablespoons butter
1. Heat oil over medium-high heat in a medium-sized skillet. Add zucchini, bell pepper, and onion and saute until squash is crisp-tender, about 4 minutes. Stir in the tomato, Tabasco, and 1/4 cup of the tomato sauce. Simmer 10 minutes.
2. In a small bowl, beat the eggs and milk until blended. Season to taste with salt and pepper.
3. Melt the butter over medium-high heat in a large heavy-bottomed skillet. Swirl butter around pan, then pour in egg mixture and let cook 30 seconds, until bottom is partially set. Use a spatula to push the edges toward the middle, so the uncooked egg flows out toward the edges. Continue process for about 3 minutes, until egg is no longer runny but is still moist.
4. Spoon tomato-zucchini sauce on one side of the omelette, folding the other side over the filling.
5. Cut omelette in half, place on plates, and top each portion with a drizzle of the remaining tomato sauce.
Inspired by The Classic Zucchini Cookbook by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).