Recipe for Vegetable Omelet | Recipe Hub 97

 Recipe for Vegetable Omelet

This recipe for a vegetable omelet is simple and fast. Red and green bell peppers, mushrooms, and eggs are all you'll need. This is delicious with flour tortillas, croissants, or toast.

Even though making the ideal omelet could appear simple, there might be difficulties along the way. If you are using a broad pan, flipping the omelet might be difficult. The cooked egg's form might be compromised. 

It will assist if you use the broiler, as directed in this recipe unless you have a broad spatula or the ability to turn the omelet without endangering its ultimate form. My personal favorite omelet recipe is our own Panlasang Pinoy Omelet.

Ingredients

• Three big beaten eggs

• 1/4 cup red bell peppers, chopped

• 1/4 cup green bell pepper, chopped

• Sliced white mushrooms in a cup, 3/4

• butter in 3 tablespoons

• Salt as desired

Instructions

• Melt butter in an oven-safe Teflon-coated frying pan.

• For one minute, sauté the mushrooms and bell peppers.

• Stir after adding salt.

• The eggs should be added and cooked for three to four minutes over low to medium heat.

• Set the oven to broil.

• Transfer the oven-safe frying pan into the oven after turning off the burner. 2 minutes of cooking time or until the top is done.

• Don't forget to put on oven gloves before taking the pan out of the oven. The omelet should be folded as it glides halfway down the skillet and onto the serving platter.

• Accompanied by bread. Enjoy and share!

Dietary serving: 2g

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