The best vegetarian omelette in the entire world for a happy and healthy start to your day. Making it is simple and quick.
INGREDIENTS
INSTRUCTIONS
Whisk the eggs with the salt and black pepper.
Add the milk and parsley and mix.
On high heat, fry the onions in the oil until translucent.
Add the tomatoes and capsicum, and fry for a minute or so (until they soften). Remove all the vegetables from the pan and put them on the side.
Put a bit more oil in the pan and heat on high. Pour in the egg mixture and lower the heat to medium. Leave it until the sides of the egg mixture are cooked but it's still runny in the middle. Do not stir.
Add the fried vegetables and spread them on top of the soft part of the eggs and let cook for a minute.
To flip the omelette, get a plate and put it upside down on the pan. Turn the pan and the plate over, then slide the omelette off the plate and back into the pan. This way the uncooked side of the omelette is face down. Leave it on medium heat until cooked (a few minutes).
Ingredients
Directions
Whisk the eggs with the salt and black pepper.
Add the milk and parsley and mix.
On high heat, fry the onions in the oil until translucent.
Add the tomatoes and capsicum, and fry for a minute or so (until they soften). Remove all the vegetables from the pan and put them on the side.
Put a bit more oil in the pan and heat on high. Pour in the egg mixture and lower the heat to medium. Leave it until the sides of the egg mixture are cooked but it's still runny in the middle. Do not stir.
Add the fried vegetables and spread them on top of the soft part of the eggs and let cook for a minute.
To flip the omelette, get a plate and put it upside down on the pan. Turn the pan and the plate over, then slide the omelette off the plate and back into the pan. This way the uncooked side of the omelette is face down. Leave it on medium heat until cooked (a few minutes).
