Stuffed Omelette/vibsk-68
Ingredients:
| Ingredients: | Quantity: | ||
| 1. | Eggs | : | 3 |
| 2. | Milk | : | 2-3 tsp |
| 3. | Grated Cheese | : | 2 tbsp |
| 4. | Mushrooms | : | 1-2 medium size |
| 5. | Bell Pepper Red | : | 1 tbsp (finely chopped) |
| 6. | Bell Pepper Yellow | : | 1 tbsp (finely chopped) |
| 7. | Bell Pepper Green | : | 1 tbsp (finely chopped) |
| 8. | Spring Onions | : | 1 small bowl (finely chopped) |
| 9. | Onion | : | 1 medium size (finely chopped) |
| 10. | Salt | : | To taste |
| 11. | Black Pepper Powder | : | ¼ tsp |
| 12. | Oil | : | 2-3 tsp |
Method:
- Break the eggs in a bowl & add milk.
- Add black pepper powder, salt & spring onions. Beat the eggs & mix well.
- Heat oil in a pan.
- Sauté: onions, mushrooms & bell peppers on high flame. Do not overcook. When cooked on high flame, vegetables remain crispy.
- When done, take the vegetables out of the pan & keep aside.
- Heat oil in the pan & add the beaten egg. Keep the flame at medium high. Stir.
- Add sautéed vegetables on half side of the omelette.
- Bring down the flame to low. Add cheese & spring onions.
- Fold the omelette & keep it on pan till settles.
- Take the omelette out on a serving plate.
Serve hot in breakfast.
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