Ingredients

The following ingredients have 2 Servings
  • 0.5 Eggplant
  • 0.5 zucchini
  • 0.5 red Bell pepper
  • 1 Tbsp vegetable oil
  • 1 shallot
  • 1 garlic clove
  • salt
  • peppers
  • 4 eggs
  • 3 Tbsps
  • 2 tsps dried herbes de Provence
  • 2 Tbsps black olives (pitted)

Instruction

  • Trim eggplant and zucchini, rinse, wipe dry and cut into approximately 1/2 inch cubes.
  • Cut the bell pepper in half, cut into quarters, remove seeds, rinse and cut into thin strips.
  • Heat oil in a pan, add the vegetables and cook, stirring occasionally, over medium heat for 2-3 minutes.
  • Meanwhile, peel shallot and garlic. Finely chop both.
  • Add shallot and garlic to vegetables and fry briefly. Season with salt and pepper.
  • Place eggs, milk and spices in a bowl and whisk together.
  • Pour the egg mixture over the vegetables, cover and let thicken over medium heat for 5 minutes while shaking the pan occasionally. 
  • Chop olives and sprinkle over the omelet before serving.