Omelette with vegetables It belongs to the dishes that you will prepare with remains discovered by accident in the fridge. So if you have some vegetables from yesterday’s dinner, then omelette will be a great proposition for today’s breakfast or dinner. The whole is incredibly fast to prepare and is characterized by plump and slight crunchy.
To make this provision you will need:
- 3 eggs in size L or XL,
- 1 shallot,
- 1 chili pepper,
- 20 g of corn,
- 20 g of green peas,
- 20 g of red pepper,
- 3 tablespoons of rapeseed oil,
- 2 teaspoons of soy sauce,
- 1 pinch of salt,
- ¼ teaspoon of sugar.
Peel the shallot and chop it finely with chili peppers without seeds and stems. Drain the corn and peas from the pickle, and finely cut the red pepper.
Insert the eggs into a bowl and beat them with a whisk until they are foamy and smooth. Add soy sauce and sugar, then add shallot and chili pepper.
Heat a tablespoon of oil in a pan with a diameter of about 25 cm. Add other vegetables and salt. Fry until softening, and then remove them from the pan and cool slightly. Put them in a bowl with an egg mixture and mix.
Pour the remaining 2 tablespoons of oil into the pan and heat them. Add the egg mixture with vegetables and mix it until it starts to cut and create folds. Continue frying for a minute without mixing.
Carefully lift the omelette with vegetables with a spatula and turn it. Alternatively, you can use the lid for this.
Transfer the dish to a plate lined with a paper towel and drain excess fat.
Serve the omelette immediately after preparation, warm, preferably with the addition of your favorite sauces and fresh vegetables. The dish on a plate lined with a paper towel and drain excess fat.
Source: NowowoPuje.pl
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