John Myers
Mini Omelette
The perfect mini omelette recipe with a picture and simple step-by-step instructions.
- 1 Small onion about 50 g
- 1 Bottle tomato approx. 50 g
- 100 g Very small broccoli florets
- 1 tbsp Peanut oil
- 100 ml Chicken broth (½ teaspoon instant)
- 1 Egg
- 1 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 tsp Mild curry powder
- 1 Stalk Parsley for garnish
- Peel the onion, dice finely and fry / stir-fry in a small pan with peanut oil (1 tbsp). Wash and dice tomato. Clean the broccoli and cut into very small florets. Add the broccoli florets and diced tomatoes to the pan, fry briefly and deglaze / pour in the vegetable stock (100 ml). Let everything simmer for about 6 – 8 minutes and season with salt and pepper. Whisk the egg with the cooking cream (1 tbsp) and drizzle / spread over the vegetables. Put the lid on and let everything cook / set at the lowest level. The liquid should almost boil off. Serve the mini omelette garnished with parsley.
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