Mediterranean Egg Tortilla Ingredients 2 tablespoons olive oil 1 small red onion, thinly sliced 1 small zucchini, thinly sliced 1/2 cup finely chopped red bell pepper 1 clove garlic, minced 2 tablespoons minced fresh rosemary leaves 6 large eggs 1/4 teaspoon salt 1/4 teaspoon black pepper Procedure Heat the oil in a 10-inch nonstick skillet set over medium heat. Add the onion, the zucchini, the bell pepper, the garlic, and the rosemary, and cook, stirring, for 5 to 7 minutes, or until the vegetables are tender. In a medium bowl beat together the eggs, the salt, and the pepper. Add the eggs to the skillet, and cook, without stirring, for 3 to 5 minutes, or until the bottom of the tortilla is browned. With a spatula, loosen the sides of the tortilla. Cover and cook for 3 to 5 minutes, or until the top is set. Serve hot or warm, cut into wedges. Serving Information |