Mediterranean Omelette & Couscous

Posted by Muriel Hedgcock

If you had Mediterranean Vegetables left overs from the Salmon & vegetables last night & you need a quick lunch. Heat pan with a little oil & add in Vegetables. Scramble up some eggs with milk add Herbamare & pour over veges & cook for 5 min. Sprinkle some grated cheese on top pop into the top of oven for 10min and grill until cooked through.
Serve with couscous & enjoy your Mediterranean left overs.

If you are starting this dish from scratch you will need the following ingredients.

4 eggs
100ml milk
Oil or butter for frying
1 Onion peeled cut in half and sliced
1-2 clove garlic peeled and chopped( optional)
1-2 red peppers washed, seeded cut into quarters then into strips
1 green pepper washed, seeded cut into quarters then into strips
100g grated cheese ( Optional)
Chili flakes (Optional)

Heat oil in pan until hot. Add onion slices and cooked until golden
add chopped garlic, red & green pepper strips & sliced mushrooms.

In separate bowl whisk eggs with milk and Seasoning with a fork.
Pour egg liquid over vegetables and cook on med heat for approx 5 min.
Sprinkle the grated cheese and a few chili flakes on top, then place
pan in preheated oven on top shelf under the grill.
After 10min it should be cooked through.

Cut into quarter and serve with couscous for light lunch, or with toast for a hearty breakfast.


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