Roasted Vegetable Omelette

1. 1

   Both the red pepper and eggplant must be precooked, or, if needed, roast in the oven at 180u00b0C (approximately 350u00b0F) for 1 hour.

2. 2

   Finely dice onion and cut potato into thin slices.

3. 3

   Season lightly with salt, and fry in a well-oiled skillet over very low heat so potatoes cook, but do not fry.

4. 4

   In a large bowl, beat eggs and add salt, then add the well-drained potatoes and onion and stir well.

5. 5

   Put small pieces of pepper in small bowl, and put small pieces of eggplant in a separate small bowl.

6. 6

   Pour equal portions of egg mixture into both red pepper bowl and eggplant bowl.

7. 7

   In a lightly oiled small skillet, cook individual omelettes over medium heat so they cook inside and do not burn on the outside.

8. 8

   Serve immediately with a loaf of crusty bread, sliced tomatoes and anchovies, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.