Problems having an idea for today’s dinner? Try this omelet filled with vegetables.
preparation time: 20 minutes
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
½ tbs. olive oil
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 sauté 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.
7 – Add tomatoes, cheese and oregano and let cheese melts and until there is no uncooked egg left.
- 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.