Barcelona Garden Omelette

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.

INGREDIENTS

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
4 eggs
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.

Serves 2.

Inspired by The Classic Zucchini Cookbook by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).

9 comments

Michele Wilkinson

Thank you

Duane B.
.3 years ago

Thank you for sharing.

Heidi Aubrey
Heidi Aubrey3 years ago

I don't much care for zucchini in my omlets. Onion, Bell Pepper and Mushroom and maybe some Spinach(fresh) with a little cheese.

Heidi Aubrey
Heidi Aubrey3 years ago

I don't much care for zucchini in my omlets. Onion, Bell Pepper and Mushroom and maybe some Spinach(fresh) with a little cheese.

Zen Whisperingtree
Past Member 3 years ago

If it's a true 'Barcelona' anything - then you wouldn't use butter, but olive oil instead. And milk or cream would also be unlikely. Better for your health as well if you omit them.

Why not just call it a Mediterranean vegetable omelette, then you can add that other stuff. ;-)

J.L. A.
JL A.4 years ago

yumE

Philippa P.
Philippa P.6 years ago

Sorry; but, I don't like my zucchini cooked.

Janice P.
Janice P.6 years ago

I tried this. It was really good. Thanks.

Eli Is Here
.6 years ago

sounds yummy!! Thanks Annie!