Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vege omelette. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Coat the skillet with the butter. Vegetable Omelette "This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors." Just a base to jump off of really, I use just mushrooms, green pepper, and green onions because they are all chopped and ready to go when I am at work, you can add chopped tomato too.
Vege omelette is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Vege omelette is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook vege omelette using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vege omelette:
- Make ready eggs
- Get water
- Prepare salt
- Prepare butter
- Get mushroom
- Prepare chopped red capsicum
- Get grated cheese
- Prepare chopped parsley to taste
I have one non-stick pan and I only use it for omelets. In a small bowl, beat the egg whites, water and cream of tartar until stiff peaks form. Keep the first omelet warm by placing on a warm plate. To make a vegetable omelette, begin by washing and chopping all the vegetables but keep the skin on the tomato and courgette.
Steps to make Vege omelette:
- In a small bowl, mix eggs,, water and salt with a fork until well blended.
- Heat a frying pan on the stove top on high. Put 2 tablespoons of the butter in the pan. Slice the mushrooms and fry in the butter til brown.
- Take the mushrooms out of the fry pan and add the remaining butter. Turn off the element and leave the pan on the hot element. Pour the egg mixture immediately into the pan. Swirl the mixture with a fork a few times.
- Leave the egg cooking on the pan, spread the cooked mushrooms, capsicum, cheese and parsley over the egg.
- After about 3 minutes, check base of the egg, it should be browning. You will need two spatulas to flip the egg in half to cover the Topping. Once you have done this, let it cook for another minute to warm all the way through. There should be no runny egg at this stage.
- Flip onto a plate and enjoy!
It is too easy to make, and the secret to an absolutely great omelette is using fresh ingredients. You'd be surprised how this omelette tastes like a restaurant one. Low carb, gluten free recipe for breakfast or brunch, this veggie omelette is the best and healthiest breakfast to start your day right. Take a third of the sautéed veggies and lay it on one half of the omelette. Fold empty side over the veggies with a spatula and pat down to brown the bottom.
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