January 26, 2012

Vegetable Omelet

Problems having an idea for today's dinner? Try this omelet filled with vegetables.


VEGETABLE OMELET
(2 servings / 20 minutes) / Click here to see this recipe in Portuguese

Ingredients
3 eggs
1 diced potato
1 cup chopped broccoli
4 chopped radishes
salt and pepper to taste
1 diced tomato, seedless
½ tbs. grated parmesan (or mozzarella) cheese
oregano
½ tbs. olive oil

Directions
1 – Steam potatoes and broccoli for a few minutes and set aside (don't let it gets too mushy).
2 – In a bowl, beat eggs until they turn a pale yellow color and add vegetables: potatoes, broccoli and radish.
3 – Season with salt and pepper to taste and stir.
4 – In a small nonstick saute pan, heat olive oil and put the egg mixture.
5 – Leave on medium-high heat, covered.
6 – When starts unglued from the bottom, flip the egg pancake over, using a spatula (or a plate) to ease it over if necessary.
8 – Add tomatoes, cheese and oregano and let cheese melts and until there is no uncooked egg left.

Tips
  • You can add any kinds of vegetables in this recipe: zucchini, carrot, spinach, peas, corn... They all go well with omelet.
  • Diced turkey breast is a good variation for the filling as well.
  • Are you on a diet? Use only the egg whites and don't add cheese.
  • As this omelet is quite thick, it can be difficult to flip without breaking. To help, use a plate (turn the plate over the pan, as if it were the lid. Hold the two together and turn quickly). Then, slide the omelet back into the pan.

1 comment:

  1. Omelet for dinner? I've only ever eaten them for breakfast I'm sure. I'd want a steak omelet for my dinner! ><

    ReplyDelete

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