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| 2 | tbsp | olive oil | 30 | mL |
| 1 | small red onion, thinly sliced | 1 | ||
| 1 | small zucchini, thinly sliced | 1 | ||
| 1/2 | cup | finely chopped red pepper | 50 | mL |
| 1 | clove garlic, minced | 1 | ||
| 2 | tbsp | minced fresh rosemary leaves or 1/2 tsp (2 mL) crumbled dried | 30 | mL |
| 6 | eggs | 6 | ||
| 1/4 | tsp | each salt and pepper | 1 | mL |
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| In 10-inch (25 cm) nonstick skillet, heat oil over medium heat. Add onion, zucchini, red pepper, garlic and rosemary. Cook stirring, for 5 to 7 minutes, until vegetables are soft. In medium bowl, beat together eggs, salt and pepper; add egg mixture to skillet. Cook, without stirring, for 3 to 5 minutes, until bottom of tortilla is browned. With a spatula, loosen sides of tortilla. Cover and cook for 3 to 5 minutes, until top is set. Serve hot or warm, cut into wedges. If desired, serve wedges of the tortilla on pieces of warmed flatbread. |
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