Omelette aux Legumes D'ete (French Summer Vegetable Omelette)

Ingredients

• Fresh herbs (such as basil or parsley) (1 tablespoon, chopped)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Tomato (1 medium, diced)
• Bell pepper (1 medium, diced)
• Zucchini (1 medium, diced)
• Eggs (4, well beaten)

Instructions

1. In a large bowl, whisk the eggs until well beaten. Season with salt and pepper, and set aside.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the diced onion and minced garlic to the skillet, and sauté until the onion becomes translucent and the garlic is fragrant.
4. Add the diced zucchini, bell pepper, and tomato to the skillet. Sauté the vegetables for 5-7 minutes, or until they become tender.
5. Pour the beaten eggs over the cooked vegetables in the skillet. Let it cook undisturbed for 2-3 minutes, or until the edges start to set.
6. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges. This ensures that the omelette cooks evenly.
7. Sprinkle the chopped fresh herbs over the omelette.
8. Fold the omelette in half and let it cook for another 1-2 minutes, or until the eggs are fully cooked to your liking.
9. Slide the omelette onto a plate, and serve it hot. Enjoy this taste of French summer!