Chunky vegetable omelette. Delight Your Taste Buds With Easy-To-Cook Omelet Recipes By Kraft®. Directions Place potatoes in a small saucepan and cover with water. Melt one tablespoon butter in a medium skillet over medium heat.

Beat the eggs with a fork and season with salt and pepper. Add the mixture to the pan and spread it out evenly. Heat butter in a small frying pan over medium heat. You can have Chunky vegetable omelette using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chunky vegetable omelette

You need 4 of free range Eggs.
It's 4 Tablespoons of lactose free milk.
It's 1 of small head of Broccoli (cut into chunks).
Prepare 125 g of Cherry or grape tomatoes (halved).
Prepare 1/2 of red Capsicum (cut into strips).
Prepare 60 g of Goats Feta (crumbled).
You need of Olive oil spray.
Prepare Pinch of Murray river sea salt.
You need 2 of pinched Cracked pepper.

Add onions and mushrooms and saute until onions become clear. When spinach has wilted, remove from heat and cover with lid or foil to keep warm. Sprinkle salt and ground pepper over the eggs according to your taste. Then, use a whisk or fork to beat the eggs until they're combined.

Chunky vegetable omelette instructions

Spray and preheat a non-stick fry pan over medium high heat..
In a small bowl, mix eggs, milk, salt & pepper..
Pour eggs into pan, once cooked, reduce heat to low..
Cut all vegetables & place on top of Omelette, sprinkle with Feta over the top..
Cover & cook, until eggs are cooked through. Or alternatively you can place fry pan (make sure it's oven proof) in 180° celcius oven uncovered to cook through, this is my preferred method..
Enjoy! 😉.

Season and stir in the chilli flakes. To make a vegetable omelette, begin by washing and chopping all the vegetables but keep the skin on the tomato and courgette. Break eggs into a bowl and beat with a fork or a whisk until frothy. Instructions Mix your eggs, milk, salt and pepper in a small bowl with a whisk. Once butter is melted, add your egg mixture to the pan.