Surely you have a dish linked to your childhood. A dish that reminds you of a certain moment, place or loved one who is not with you anymore…
Well, this omelette for me is one of those dishes.
Each June 23rd we celebrate the shortest night of the year and the start of summer holidays with a big party in the garden at our beach house. My grandma prepared this and other omelettes, bread with tomato, plates of ham & cheese, salads…
So you can imagine how much I enjoy, still nowadays, preparing and eating this omelette, for its flavour and for all the good memories it brings me… 🙂
For 4 or 5 persons:
1 big aubergine
2 or 3 zucchini
1 or 2 onions
salt, pepper, olive oil
Peel and dice the onion into pieces of 1 cm.
Wash and dice the aubergine & zucchini into pieces of 2 cm.
Put the onion, salt and pepper to taste in a big pan with a drizzle of oil and cook at mid-heat for 2-3 min.
Add the aubergine & zucchini and cook them for 10-12 min. at mid-heat, covered. – From time to time remove/mix a bit to make sure all veggies are cooked.
While the vegetables are cooking, put the eggs, salt and pepper into a big bowl and beat them.
Add the cooked vegetables to the bowl of eggs. Mix it.
Put a drizzle of oil into a non-stick pan, and pour in the mix of eggs and veggies.
Cook it at mid-heat for about 3 min. on each side.
Tip for non-experts in turning omelettes:
Pour the mix of egg-veggies into a non-stick pan, cover it and cook it at low-heat.
It’s important to be patient and cook it slowly and covered for 10-15 min.
I assure you that even without turning it, you will get a nice, golden and terrific omelette! 😉
Ready to eat!