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Pasta omelette with summer vegetables
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Surprise-packed veggie omelette with crispy pasta topping.
Ingredients:
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 clove garlic, crushed
  • 2 zucchinis, halved widthwise, thinly sliced
  • 1 Lebanese eggplant, halved widthwise, thinly sliced
  • 300g ribbon pasta
  • 5 eggs
  • 40g (1/2 cup) finely grated parmesan
  • 100g (2/3 cup) semi-dried tomatoes
  • 60g kalamata olives, halved, pitted
Instructions:
  • Combine a generous amount of fragrant garlic with 2 tablespoons of oil in a small bowl. Season liberally with salt and pepper for a flavorful garlic oil.
  • Heat a chargrill pan over medium heat. Brush zucchinis and eggplant with garlic oil, then cook in 3 batches for 1 minute on each side until tender and lightly charred.
  • Boil pasta in a generous amount of salted water until just slightly firmer than al dente, about 6 minutes. Drain well.
  • Whisk together eggs and Parmesan, season, and add hot pasta. Toss to combine, then mix in most of the chargrilled vegetables, tomatoes, and olives.
  • Preheat a grill to medium-high. Heat a 26cm heavy-based frying pan over high heat and add the remaining 1 tablespoon of oil. Pour the omelette mixture into the pan and swiftly add the remaining vegetables, tomatoes, and olives on top. Reduce heat to medium and cook for 5 minutes, or until the base and side are golden and the omelette is half-cooked.
  • Place the pan on the grill and cook for an additional 5 minutes until the top turns golden and the omelette is perfectly set. Serve right away or let it cool to room temperature before serving.

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