Summer Vegetable Omelette Stack

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

for the omelette

6 eggs, lightly beaten
½ cup fresh breadcrumbs
2 tbsp fresh parmesan
salt, to taste
pepper, to taste
1 tbsp Squeaky Gate extra virgin olive oil

for the vegetables

1 red capsicum, finely sliced
1 green capsicum, finely sliced
1 eggplant, finely sliced
2 zucchini, finely sliced
2 tbsp Squeaky Gate extra virgin olive oil

for construction

2 handfuls of spinach or silverbeet (stems removed), finely sliced
125 g mozzarella cheese, finely sliced or grated
50 g parmesan, grated
1 quantity tomato & basil sauce

Method

To make the omelettes:
Mix all of the omelette ingredients except the olive oil together in a medium bowl.
Heat ½ tsp of extra virgin olive oil in the 20 cm frying pan over medium heat.
Pour in just enough omelette mix to cover the base of the pan. Cook for about 1 minute, then flip and cook the other side. Remove the cooked omelette and place it on a plate.
Continue the omelette cooking process until all the batter is used – you should have at least eight round omelettes.
To grill the vegetables:
Cook the capsicum in a little oil in the large frying pan over high heat.
Add the cooked capsicum to a medium bowl to cool.
Continue cooking the remaining vegetables and add them to the bowl.
In each of two small bowls place six slices of each cooked vegetable and save them for the top of the two stacks.
To construct:
Divide the spinach or silverbeet between two medium bowls.
Divide the grated mozzarella between two small bowls.
Divide the grated parmesan between two small bowls.
Construction – both groups make a stack each
Preheat the oven to 180°C.
Each group begins with a round plate.
Place a spoonful of the Tomato & Basil Sauce on the plate.
Top with an omelette.
Add a layer of spinach or silverbeet, then a layer of vegetables, a layer of mozzarella, a layer of sauce, a sprinkle of parmesan and then another omelette.
Repeat the process until you have placed your fourth omelette on the top.
Top with the reserved vegetables and a sprinkle of cheese.
Place the stack in the oven for 5–10 minutes.
Slice into wedges and serve.