Serves 4 Ingredients: • 8 eggs • 50g red pepper • 50g green pepper • 75g courgette • 8 yellow cherry tomatoes • Bunch of curly parsley • Salt and pepper • 5 Tbs of Extra Virgin Olive Oil
Method: • Dice the peppers and courgette (1cm squares) and mix with salt with 2 spoonfuls of Extra Virgin Olive Oil and sauté over a low heat. • Chop the cherry tomatoes into quarters • Chop the parsley • Beat eggs and season with salt and pepper • Pour 3 spoonfuls of Extra Virgin Olive Oil into a non-stick frying pan and heat. • When hot, add the eggs • Ensure the omelette is almost cooked and add peppers and courgette, spread evenly over the surface of the omelette. • When the omelette is cooked add a drop of Olive Oil • Serve whole, sprinkled with parsley and chopped cherry tomatoes and toast. Recipe by the Interprofesional Olive Oil Spain