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Ingredients
- 2 tbsp virgin olive oil
- ½ red onion, sliced finely
- ¼ tsp chilli, finely sliced (optional)
- ¼ cup red capsicum, diced
- ¼ cup tomatoes, diced
- 4 free-range eggs
- 150g sour cream or goat's milk yoghurt
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 4 zucchini flowers, halved or four whole artichokes, halved
- 2 tbsp parsley, roughly chopped
Method
In a medium cast iron pan or stainless steel skillet, heat the olive oil; add the onion, chilli, red capsicum and tomatoes. Saute for a couple of minutes.
Whisk together the eggs and sour cream with a generous sprinkling of salt and pepper.
Pour this over the vegetables, dot with the zucchini flowers or artichokes, sprinkle with parsley and cook over a low heat for eight minutes.
Continue to cook it on the stove if you like the centre runny or, for a firmer omelette, grill under the griller or simply place into a pre-heated oven (170C) for another three minutes or until lightly browned and firm.
Serve over warm toast with some creamy guacamole and a pot of terrific coffee.
