John Myers
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Omelette with Vegetable Filling
The perfect omelette with vegetable filling recipe with a picture and simple step-by-step instructions.
Omelets:
- 2 Eggs
- 2 Pinches Salt
- 2 Pinches Pepper
- 2 tbsp Olive oil
Vegetable filling:
- 50 g Carrot
- 50 g Onion
- 50 g Leek
- 50 g Red pointed pepper
- 50 g Sugar snap
- 50 g Red pepper
- 1 tbsp Olive oil
- 1 tsp Mild curry powder
- 1 Strong pinch of salt
- 1 Strong pinch of sugar
- 1 Strong pinch of pepper
- 4 tbsp Sweet chili sauce
Omelette:
- Open the eggs separately with a fork, season with salt (1 pinch) and pepper (1 pinch) and fry two omelets in a pan (24cm diameter) with olive oil (1 tbsp each), turn and keep warm.
Vegetable filling:
- Peel the carrots with the peeler and cut into sticks the length of a match. Peel and halve the onion and cut into sticks. Clean the leek, wash it thoroughly and cut into matchstick-length sticks. Unthread, wash and cut the sugar snap peas into sticks. Clean and wash the pointed peppers and bell peppers and cut into matchstick-length sticks. Heat olive oil (1 tbsp) in the omelette pan and stir-fry the vegetables (carrot sticks, onion sticks, leek sticks, pointed pepper sticks, sugar peas sticks, paprika sticks and possibly diced ginger) in it for 3 – 4 minutes. Season with mild curry powder (1 teaspoon), salt (1 big pinch), sugar (1 big pinch) and pepper (1 big pinch) and serve on the omelets. Serve drizzled with sweet chili sauce (2 tablespoons each). Possibly fold up to make an omelette wrap for eating.
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