The nights may be drawing in but with this recipe for delicious Rainbow Omelette, it’s easy to recreate the flavours of summer. Bursting with the colours and flavours of Mediterranean vegetables and cooked using delicious extra virgin olive oil, it’s the perfect dish to get your tastebuds tingling!
Ingredients (Serves 4)8 eggs50g red pepper50g green pepper75g courgette8 yellow cherry tomatoesbunch of curly parsleySalt and pepper5 tbsps extra virgin olive oil
Method1 Dice the peppers and courgette into 1cm cubes, mix with salt and 2 tspns olive oils and saut� over a low heat2 Shop the cherry tomatoes into quarters3 Chop the parsley4 Beat eggs with salt and pepper5 Pour three tbsps of olive oil into a non-stick frying pan and heat. When hot add eggs6 Ensure the omelette is almost cooked and add peppers and courgette, spread evenly over surface of the omelette.7 When omelette is cooked, add a drop of olive oil8 Sprinkle with parsley and chopped tomatoes and serve whole with toast