Capsicum and zucchini omelette

Eggs as bulls eye, scrambled and omelette are quick to make. When you have a little more time, you can fill it with vegetables or cheese, as recommended by my uncle, Ashok. He suggests a spinach, mushroom and cheese filling. I have tried with beans and chicken too. 

There is contention on whether its a French or Italian dish. The Ancient Romans have made egg with honey, but legend also has that the French emperor, Napolean Bonaparte has had his hand in the discovery of omelette. So while the debate continues, shall we delve right into the recipe? :)

Onion - 1 small, thinly chopped
Yellow zucchini - 1/2, diced
Yellow capsicum - 1/4, diced
Salt - 1/2 tsp
Crushed black pepper - 1/2 tsp
Olive oil - 2 tsp
Organic eggs - 4

Saute onion in 1 tsp oil until caramelized. Add zucchini and capsicum. Saute, 5 minutes, or until soft. Add 1/4 tsp salt and 1/4 tsp pepper. Stir and keep aside.

Whisk eggs, 1 minute. In a separate saucepan, add 1 tsp oil. Add eggs. Slow cook, 5 minutes. Cover and continue to slow cook until center is still moist but not runny, 2 to 3 minutes.

Add vegetables onto omelette and gently fold. Cook, 2 minutes. Remove from flame. After 3 to 4 minutes, slice and serve.

Hot tip - Add a little water to the eggs while whisking. The steam produced from the water while cooking will make the omelette lighter and fluffier.

Recipe credits : Ashok uncle