Vegetable Omelette

Another omelette variation: this one is more suitable for cutting into wedges and serving cold, making it ideal party food.

Take enough courgettes (zuchini), brocolli, and green pepper, to half fill a large frying pan and cut them up into small bite-size pieces. Add some salt and pepper and fry in lots of olive oil (easily 7-8 tablespoons) on a medium heat with a lid on for 15-20 minutes, after which the vegetables will have lost some of their volume and be very soft. Add a handful of mushrooms and leave for another five minutes, with the lid off this time until the mushrooms have cooked.

While the vegetables are cooking pre-heat a grill so it is very hot.

Gently beat six large eggs together and season with plenty of salt and pepper again. Turn the heat up on the pan a fraction and add the eggs to the vegetables and leave to set for a minute. Once the eggs have begun to set place the whole pan underneath the hot grill and leave for a minute or two - you need to watch it like a hawk now otherwise it will burn. Once the eggs have taken on a very light brown colour, the omelette is cooked and you should be able to slide it out of the pan and onto a plate. Best eaten cold with some ham and a dollop of chutney.