Vegetable Omelette is the first of our Breakfast Series recipes. I realise I haven’t been posting enough breakfast recipes and hope to turn that around in the coming weeks, so, stay tuned.
Vegetable Omelette is one easy yet satisfying dish one can whip up, especially for breakfast. Vegetable omelettes can be made with practically any kind of vegetables one desires but I like my Eggs as simple as can be, no fuss, just simple. The key to a very good Omelette is matching the number of eggs you require to the right pan size. Too little eggs fried in a big pan will not give you the right shape nor texture and far too much eggs in a small pan will also result in squished up Omelette.
Omelettes can be eaten as full meals or side dishes, I particularly like mine served with Vegetables for a full meal and accompanied with Fried Plantain or Boiled Yam as a side dish.
Ingredients: This recipe serves 2
3-4 Medium Eggs
1/4 Red Bell pepper, chopped
1/4 Green Bell pepper, chopped
3 Tablespoons Vegetable oil
1 Small onion, Chopped
Teaspoon Garlic /Powder
1 Single Knorr Chicken cube
Salt to taste
Whisk the eggs, Knorr cube, Garlic Powder and salt till fluffy and set aside.
Place a non-stick frying pan or skillet on medium heat, when it heats up, add the chopped Onions and saute till translucent..
Then, add the chopped Red and Green Bell peppers, continue to saute for another minute…
Then slowly add in the whisked Eggs. do not mix the eggs together, just leave till the Egg is fully set on the bottom of the pan, this should take roughly two minutes…
When it is fully set, gently lift the edges of the Omelette with a Spatula to allow the uncooked parts of the Eggs flow towards the edges and cook as well. This should take a further minute or two. Now, fold the Omelette over. Take it off the heat at this time…