Wednesday, August 4, 2010
''An simple omlette preparation which is stuffed with healthy vegetable''
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Servings : 2
Olive oil 1 tablespoons
salt and pepper to taste
Chedder cheese grated
Olive oil Oil 2 tablespoons
Carrot 1 small chopped
Cabbage leaves 2 chopped finely
Spring 1 onion chopped
Tomato small chopped
Capsicum small chopped
Small potato chopped finely
Cooked chicken piece cut finely or shredderd (optional)
Salt to taste
Whisk the eggs. add salt and pepper to taste. Heat a little oil in a pan. Pour egg mixture and rotate the pan so that it spreads evenly all around. Lift or move the mixture abit with a spatula so the uncooked eggs run down to the bottom and get cooked. When the omelette is almost cooked sprinkle grated cheese on top. Cook till the underside is done and the edges begin to loosen. (You can lift the edges of the omelette with a spatula and check whether its got the golden colour underneath.)Remove the omelette onto a work top or plate.
In the same pan used, heat little oil again add potatoes again and fry till they become tender and add in the carrots, capsicum, spring onions, tomatoes and salt to taste. Toss and cook for some minutes but don't over fry. Retain the colours of th vegies.
Once the mixture is done place the stuffing on one side and roll.
Cut each omelette into half and serve. If you wish you can roll them in aluminium foil and serve with little ketchup.
Tip: Use low heat to cook the egg otherwise it will burn too fast and gets too brown instead of golden brown