Spanish Omelette

(9 votes, average: 4.44 out of 5)

 Loading ...

Comments (4) | Trackbacks (0)

Prep Time:
Cook Time:
Servings: 3

Ingredients

6 pcs eggs
1 cup carnation Evap
1/2 tsp salt
2 tbsp butter
1/4 cup sliced onions
1/3 cup sliced tomatoes
1/4 cup diced bell pepper
3/4 cup assorted vegetables (mushrooms, asparagus, broccoli, carrots, sayote,)
salt
pepper
3 tbsp grated cheese

Procedures:

Beat eggs, Carnation evap and salt and set aside.

Melt butter in a non-stick pan. Saute onions and tomatoes for a few minutes then add in remaining ingredients and cook for 3 minutes or until vegetables are just cooked. Season with salt and pepper. Remove from pan and set aside. Using the same pan, pour 1/3 of egg-milk mixture to cover the base of the pan and cook over low heat, scraping bottom and sides with a wooden spoon to make the omelette fluffier. Shake off pan once in awhile to make sure the egg doesn’t stick to the pan. When top is almost form, place 1/3 of sautéed vegetables and fold omelette. Cook for a minute and transfer on a plate and top with a tablespoon of grated cheese. Serve hot.