This is a really easy recipe for a midweek dinner. You can even oven roast the veggies at the weekend and keep them in the fridge for a super quick result when you get home from work.
Approximately one cup of roasted vegetables
e.g. mushrooms, eggplant, carrot, sweet potato, capsicum, tomatoes, zucchini, red onion, chilli, garlic.
Handful of grated cheese e.g. cheddar, parmesan, a few crumbs of roquefort
Basil leaves (optional)
When you roast the veggies beforehand, put them in a nice big ovenproof pan or dish in nice bite size chunks. Drizzle them with olive oil and season with pepper. Mix well. Making sure that you have garlic and/or onion in the mix will add bags of flavour and a sliced chilli will add some heat. If you don’t have a sliced chilli crush a dried one over the top of the mixture. I usually roast mine at approx 180 deg C for about 30-40 minutes depending on the size and firmness of the veggies.
You need a deep frying pan that will not melt if you put it under the grill, so choose one with a heatproof handle. It doesn’t actually have to be a frying pan, just any wide pan that is able to be transferred from hob to oven.
Reheat the veggies in the pan with a little olive oil. While this is happening, lightly whisk the eggs and season with salt and pepper. You can also add a splash of worcester sauce, soy or tabasco for a little extra kick.
When the vegetables are warm through, pour the egg mixture over the top and stir it in. Turn the heat down and wait for it to set omelette style.
When almost set, tear the basil and scatter over, then sprinkle the cheese over the top and melt the cheese by placing the pan under the grill.
Slice into wedges and serve – this serves two comfortably or three for a lighter meal.
Goes nice with beans, tomatoes or salad.
Nice refreshing salad idea: Rocket, pine nuts, lemon juice, thinly sliced pear, parmesan shavings – season with salt and cracked pepper.