Picnic Omelet Squares

Heat the oil in a large skillet and fry the onion and garlic very gently for about 5 minutes, until soft but not colored. Add the zucchini and fry for 1 to 2 minutes more. Transfer the vegetables into a bowl.

Halve, core, and de-seed the bell pepper. Place the bell pepper on a broiler rack, skin-side up, and cook under a preheated moderately hot broiler until the skin of the pepper is char-grilled.

Let cool slightly, then peel off the blackened skin and slice or chop the bell pepper flesh. Add the bell pepper to the onion mixture, together with the potato, peas, tomatoes, and herbs.

Beat the eggs together with 1 to 2 tablespoons water and seasoning, then add to the vegetables and mix.

Line a shallow 8 to 9 inch square cake pan with nonstick parchment paper. Do not cut into the corners, just fold the parchment paper. Pour in the egg mixture, making sure the vegetables are fairly evenly distributed.

Cook in a preheated oven at 350 degrees F for about 15 minutes or until almost set.

Sprinkle with the cheese and return to the oven for 5 to 10 minutes, or else place under a preheated moderately hot broiler until evenly browned.

Let cool. Remove from the pan and cut into squares. Serve immediately. Or pack in foil for a picnic.