Cook the Book: Vegetable Tortilla

Name: Cook the Book: Vegetable Tortilla
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 eggplant, diced; 8 eggs; 1 green bell pepper, halved, seeded and finely chopped; 4 Tbsps olive oil; 1 onion, chopped; 1 red bell pepper, halved, seeded and finely chopped; 4 servings Salt; 2 ripe, red tomatoes, peeled, seeded and diced; 1 zucchini, diced

Cook the Book: Vegetable Tortillan is a gluten free, dairy free, and primal side dish. This recipe serves 4. One portion of this dish contains approximately 14g of protein, 23g of fat, and a total of 324 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up zucchini, eggs, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the oil in an 11-inch skillet or frying pan over low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and pan-fry, stirring occasionally, for 4 minutes, then stir in the bell peppers, eggplant and zucchini.

Ingredients you will need

Bell Pepper

Eggplant

Zucchini

Onion

Equipment you will use

Frying Pan

When everything is browned add the tomatoes, and let cook until the water has evaporated and the mixture has thickened. Beat the eggs vigorously with a pinch of salt in a large bowl. Increase the heat under the vegetables. Tip in the egg mixture and cook, gently shaking the skillet occasionally, until the underside is set and lightly browned. Invert the tortilla onto a lid of a pan or a plate, then gently slide it back into the skillet, cooked side up. Cook, gently shaking the skillet occasionally, until the underside is set and golden brown.

Ingredients you will need

Vegetable