Chunks of zucchini and sweet tomato sparked with scallion, basil and thyme add texture to this light omelette that is simple to prepare. Melted mozzarella tops the pale egg base to give a golden finish to a savoury brunch dish.
ingredients
serves 6
1 tablespoon olive oil
6 scallions, trimmed and chopped
2 cloves garlic, peeled and crushed
1/2 pound zucchinis, halved lengthways and cut into thick slices
14 ounce tinned tomatoes, drained and chopped
1/2 level teaspoon each dried basil and dried thyme
Freshly ground black pepper
3 eggs, plus 3 egg whites
5/8 cup grated mozzarella cheese
Sprigs of fresh thyme to garnish
method
1. Heat the oil in a large, nonstick omelette pan and cook the scallions in it over a moderate heat for about 1 minute, until softened but not coloured. Mix in the garlic and zucchinis and cook for 3 minutes, shaking the pan from time to time.
2. Stir the tomatoes, basil and thyme in with the onions, and season with pepper. Cook for about 2 minutes more, or until the zucchinis are tender and the liquid from the tomatoes has almost evaporated.
3. Meanwhile, heat the grill and beat the eggs and egg whites lightly with a fork. Pour the mixture over the vegetables and stir gently for 2 minutes, pushing the set mixture to the centre and tilting the pan to let the unset mixture run round the edge.
4. When the mixture is set underneath, scatter the mozzarella over the top, and put the pan under the hot grill for about 2 minutes, until the omelette is set and lightly browned on top. Cut into wedges, garnish with the thyme sprigs and serve at once.
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more information
Crusty bread and a green or mixed salad are good accompaniments to this dish. You can vary the omelette filling, using leek, diced cooked potato, red or green pepper, chopped broccoli or chopped mixed fresh herbs. Instead of adding cheese, scatter on 2 rashers of Unsmoked back bacon, trimmed of fat and finely chopped.
