This is simple summer food, delicious with bread and salad. I made it last night with only two eggs, simply because I didn't have any more, but it should really have four eggs in.
Serves 2-3
1 large onion
2 cloves garlic
3 medium courgettes
1 yellow pepper
2 tbsp olive oil
1 tbsp chopped fresh dill
2 tbsp chopped fresh parsely
4 eggs
salt and pepper to taste
1. Finely chop the onions and garlic, and slice the courgettes.
2. Soften in the olive oil in a large frying pan, stirring frequently.
3. When the onions and courgettes are nearly cooked, add the chopped yellow pepper.
4. When all the vegetables are cooked, add the dill and parsely and continue to stir for 2 minutes.
5. Beat the eggs together with the salt and pepper.
6. Turn up the heat and add the eggs to the pan, making sure that they are spread evenly across the base of the pan.
7. Cook on a high heat until the bottom appears to be cooked.
8. Place the pan under a pre-heated grill, and cook the top of the omelette on high heat until golden brown.
