Ingredients:

• 30 ml (2 tbsp) – Olive oil
• 1 – small red onion, thinly sliced
• 1 – small zucchini, thinly sliced
• 125 ml (1/2 cup) – red pepper, finely chopped
• 1 Clove – garlic, minced
• 30 ml (2 tbsp) – minced fresh Rosemary leaves or 2 ml (1/2 tsp) – crumbled dried Rosemary
• 6 – eggs
• 1 ml (1/4 tsp) each – salt and pepper

Method:

1. In 25 cm (10-inch) non-stick skillet, heat oil over medium heat. Add onion, zucchini, red pepper, garlic and rosemary.
2. Cook, stirring for 5-7 mins, until vegetables are soft.
3. In a medium bowl, beat together eggs, salt and pepper
4. Add egg mixture to skillet.
5. Cook, without stirring for 3-5 mins, until bottom of tortilla is browned.
6. With a spatula, loosen sides of tortilla.
7. Cover and cook for 3 to 5 minutes, until top is set.
8. Serve hot or warm, cut into wedges.
9. If desired, serve wedges of the tortilla on pieces of warmed flatbread.

Recipe courtesy of Sify Bawarchi