Vegetable Omelette Parsi Omlate Recipes

YUMMY VEGGIE OMELET

Steps:

• Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
• Shred the cheese into a small bowl and set it aside.
• Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

VEGETABLE OMELETTE

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.

VEGETABLE OMELETTE - PARSI OMLATE

Steps:

• Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a bowl for 30 minutes, then squeeze all the liquid out. Meanwhile, chop the onions as finely as you can, then dice the potatoes into 1/4 inch pieces. Finally, chop the tomato.
• Heat some oil in a pan measuring about 7-8inches across the bottom. Fry the onion over medium heat for about a minute, then add the potatoes and chili (add more chili if you want it hotter) and fry until potatoes become just soft, 5-10 minutes. Add the zucchini, tomato, cumin, the rest of the salt, cayenne, and a generous amount of black pepper. Stir until tomato becomes soft, about 3 minutes. Remove from heat to let cool.
• Thoroughly beat the eggs in a bowl then dump in the cooled vegetables along with some finely chopped parsley or cilantro. Stir everything together, then sprinkle in the baking powder, making sure it dissolves completely, and mix well again.
• Wipe clean your fry pan, add the last tablespoon of oil. When the oil is hot, set the temperature to med-low, pour in the egg mixture. Cover the pan (if you don't have a lid, use aluminum foil) and cook for 15-20 minutes or until the center gels. Here's the tricky part. You have to flip the whole pan over. To do this, use a dinner plate, place it over the pan holding it with one hand and use the other to lift and flip the pan. The bottom of the omelette should be a beautiful brown. Now, slide the omelette back into the pan so that the browned part is on top and cook another 5 minutes or so, uncovered. Flip it onto a plate again to serve.

VEGETABLE OMELETTE

Steps:

• Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.
• Add sliced mushroom and garlic and cook for 3-4 minutes, stirring frequently.
• Add zucchini, tomatoes and bell pepper. Saute until soft but not mushy, about 3 minutes.
• Add spinach and cook until spinach cooks down and wilts, about 3-4 minutes.Remove vegetable mixture to a bowl and set aside. Wipe skillet with a paper towel.
• Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes. Melt 1 tablespoon butter in skillet over medium heat.
• Reduce heat to low-medium. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
• When the eggs are almost set but still moist on top, sprinkle half of the vegetable mixture on one side of the omelette.
• Sprinkle ½ of cheese, basil and black olives on top of the vegetable mixture. Cook for 30 seconds to 1 minute longer.
• Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.Repeat steps 6-9 for the second omelette. Serve warm with chopped basil as a garnish, if desired.