QUICK AND EASY VEGGIE OMELET
Snabbomelett med grönsaker
1 teaspoon salt
black pepper
6 oz fresh broccoli
(or frozen and thawed)
1 middle-sized zucchini
1 piece leek, approx 4 inches
2 tablespoons butter or margarine
2 tablespoons cooking oil
8 cherry tomatoes or 2 normal-sized
tomatoes in wedges
2/3 cup grated cheese, e.g. Cheddar
or Jarlsberg
1 tablespoon chopped parsley or dill
Beat eggs, milk, salt and pepper with a fork. Cut the broccoli in pieces, slice the zucchini and shred the leek. Heat butter or margarine and oil in a large frying pan and sizzle the broccoli on low heat while stirring for about 5 minutes. Add zucchini and leek and sauté on low heat while stirring for about 3 minutes. Add tomatoes and pour the egg batter over it all. Stir lightly with a fork.
Snabbomelett med grönsaker
A veggie omelet with cheese is excellent for lunch
or supper, if you’re in need of something that doesn’t take forever to make.
4 servings
8 eggs
1/3 cup milk1 teaspoon salt
black pepper
6 oz fresh broccoli
(or frozen and thawed)
1 middle-sized zucchini
1 piece leek, approx 4 inches
2 tablespoons butter or margarine
2 tablespoons cooking oil
8 cherry tomatoes or 2 normal-sized
tomatoes in wedges
2/3 cup grated cheese, e.g. Cheddar
or Jarlsberg
1 tablespoon chopped parsley or dill
Beat eggs, milk, salt and pepper with a fork. Cut the broccoli in pieces, slice the zucchini and shred the leek. Heat butter or margarine and oil in a large frying pan and sizzle the broccoli on low heat while stirring for about 5 minutes. Add zucchini and leek and sauté on low heat while stirring for about 3 minutes. Add tomatoes and pour the egg batter over it all. Stir lightly with a fork.
Sprinkle with cheese, cover with a lid and bake the
omelet on low heat until set and the cheese has melted, approx 10 minutes.
Loosen it gently with a spatula and slide it onto a serving plate. Sprinkle
with parsley and serve with a salad and/or bread.
Enjoy!
Bella
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