Sunday, February 17, 2008

Vegetable Omelette

There is no uncertainty that the egg is one of the most popular ingredients used in dishes today. Eggs, especially bird eggs (hen, ostrich, goose, duck, etc), are a good beginning of protein and choline, and can be used in assorted ways to make culinary delights. This formula is one of my favourites and one Iodine bask making as often as possible.


4 medium-sized eggs

I medium-sized reddish or greenish bell-shaped common peppers (chopped)

I little chopped onion

2 little tomatoes (chopped)

¼ cup of fresh milky (skimmed or low-fat milk can be used in topographic point of whole)

¼ cup of veggie oil (or whatever cookery oil you prefer)

Seasonings (spices like curry, thyme, basil)

Salt and common pepper to taste

Preparation Time: 10 minutes.


  • Crack eggs and topographic point in bowl.
  • Add milk and whisk briskly. Set aside.
  • In frying pan, pour in veggie oil and set on medium heat.
  • Add chopped tomatoes, peppers, onions and spices/seasonings and stir until soft (or well done). Bash not let ingredients to brownish - less heat energy if necessary.
  • Carefully pour in round eggs, making certain it covers the full pan. Let to Fry a spot before flipping it over carefully, so the other side can be browned a little. You can fold up the omelette in one-half (if you want). [Note: If you wish to do this scrambled, simply 'whisk' the eggs in the pan as it fries]
  • Garnish with fresh paisly or basil leaves. Serve with other breakfast basics like breadstuff or sausages or orange juice. Serves 2.

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