John Myers
Omelette with Vegetables
The perfect omelette with vegetables recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 2 tbsp Milk
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- 1 Half a red pepper approx. 100 g
- 1 Half a green pepper approx. 100 g
- 100 g Mushrooms
- 1 Tomato about 100 g
- 1 Red onion approx. 50 g
- 50 g Spring onions
- 1 Large clove of garlic
- 1 piece Ginger approx. 10 g
- 2 tbsp Peanut oil
- 0,5 tsp Chilli flakes
- 1 Strong pinch of salt
- 1 Strong pinch of pepper
- Whisk eggs with milk (2 tbsp), salt (2 big pinches) and pepper (2 big pinches). Peel and dice the red onion. Clean and peel the peppers (here with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade) and finely dice. Clean / brush the mushrooms and dice finely. Scald tomato with boiling water, rinse, peel and finely dice. Clean and wash the spring onions and cut into rings. Peel and finely dice the garlic clove and ginger. Heat peanut oil (2 tablespoons) in a medium-sized pan and fry the vegetables (onion cubes, garlic clove cubes, ginger cubes, paprika cubes, mushroom cubes, tomato cubes and spring onion rings) vigorously. Drizzle over the whisked and seasoned eggs (2 big pinches of salt and pepper each) and let everything cook with the lid closed for about 15 minutes at a low temperature. Season with salt (1 big pinch), pepper (1 big pinch) and chilli flakes (½ tsp) and serve in the pan.
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