Ingredients
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2
-
2
-
1
-
1
-
1/2
-
-
2
-
-
-
-
-
-
-
-
Directions
Omelet for One,For more servings this recipe increases easily. Recipe source: local newspaper,A tasty omelette and loved the choice of vegies, though I did add a sprinkle of sharp cheddar cheese and served with wholemeal/wholegrain toast for a very filling breakfast. Thank you ellie_, made for Name that Ingredient tag game.,A truly tasty veggie omelet that makes a great light vegetarian dinner! Thought I would miss the addition of cheese but I did not 🙂 Thanks for the post.
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Steps
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1
Done
|
Melt One Tablespoon of the Butter in a Medium Skillet Over Medium Heat. Add Onion and Cook Until Soft (2 Minutes). |
|
2
Done
|
Add Mushroom and Cook Another 2 Minutes (or Until Mushroom Is Soft). |
|
3
Done
|
Add Bell Pepper and Cook Another 2 Minutes (or Until Pepper Is Soft). Remove from Heat and Stir in Parsley. |
|
4
Done
|
Remove Vegetables from Skillet and Set Aside. |
|
5
Done
|
Beat Eggs With 1 Tablespoon Water and Salt and Pepper. |
|
6
Done
|
Melt Remaining 1 Tablespoon Butter in an 8-Inch Non-Stick Skillet (or Use the Same Skillet Used to Cook Vegetables In). Pour in the Eggs. Cook Until Edges Begin to Set- Watch Because It Cooks Fast (2-3 Seconds). |
|
7
Done
|
With a Silicone Spatula, Stir Mixture Gently in a Circular Motion Until Thickened (10 Seconds). Push Back Egg (from the Edges of the Pan) That Has Set So Uncooked Egg Can Run Underneath. After About 20-30 Seconds the Top Will Be Still Wet but not Runny and the Omlet Will Be Done. Remove Skillet from Heat. |
|
8
Done
|
With a Silicone Spatula Fold the Lower Third (closest to You) of the Omlet to the Center and Then the Far Edge (1/3rd) Towards the Center. |
|
9
Done
|
Make a Shallow Slit the Length of the Omlet and Spoon the Vegetables Onto It. |
|
10
Done
|
Serve Immediately. |
