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  • Date :
  • 4/3/2013

Vegetable Omelet

vegetable omelet


· Onion, 1/4 cup (chopped)

· Pimento (Felfel Shirin), 1 tablespoon (chopped)

· Eggs, 4

· Water, 2 tablespoons

· Black pepper powder, 1/8 teaspoon

· Cheddar cheese, 2 tablespoons (grated)

· Tarragon, 3 tablespoon (chopped)

· Oil for frying

· Tomato, 1/4 cup (chopped)

· Parsley, 3 tablespoon (chopped)

· Salt to taste


Coat a skillet with the oil. Place the skillet over medium heat until it is hot.

Add the vegetables and saute them until tender, about five minutes. Remove the vegetables from the skillet and set them aside.

Combine the eggs, water and pepper, and mix well. Recoat the skillet with the oil and place the skillet over medium heat until hot enough to sizzle a drop of water.

Pour in half of the egg mixture. As the egg starts to cook, gently lift the edges of the omelet and tilt the pan to allow any uncooked portion of the egg to flow underneath.

Spoon half of the vegetables over half of the omelet when the eggs are set and the top is still moist and creamy.

Top with one tablespoon of cheese, spread evenly over the omelet. Fold the unfilled side over the filling and place on a warm platter.

Repeat for the second omelet. Makes two individual omelets.

Source: ghatreh.org

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