Mediterranean Egg Tortilla

Ingredients

2 tbsp (30 mL) olive oil
1 small red onion, thinly sliced
1 small zucchini, thinly sliced
1/2 cup (125 mL) red pepper, finely chopped
1 clove garlic, minced
2 tbsp (30 mL) minced fresh rosemary leaves or1/2 tsp (2 mL) crumbled dried rosemary
6 eggs
1/4 tsp (1 mL ) each salt and pepper

Directions

In a 10 inch (25 cm) non stick skillet, heat oil over medium heat. Add onion, zucchini, red pepper, garlic and rosemary. Cook, stirring for 5 to 7 minutes, until vegetables are soft. In a medium bowl, beat together eggs, salt and pepper; add egg mixture to skillet. Cook, without stirring for 3 to 5 minutes, until bottom of tortilla is browned. With a spatula, loosen sides of tortilla. Cover and cook for 3 to 5 minutes, until top is set. Serve hot or warm, cut into wedges. If desired, serve wedges of the tortilla on pieces of warmed flatbread.

Makes: 4 to 6 servings

Preparation: 10 minutes

Cooking 20 minutes