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Fluffy Vegetable Omelette

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  New potatoes 4 Ounce, boiled and diced
  Mushrooms 2 Ounce, sliced
  Red pepper 2 Ounce, deseeded and diced
  Spring onion 1 , sliced
  Eggs 2 Small, separated
  Skimmed milk 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh parsley 2 Tablespoon, chopped
  Fresh thyme 1 Teaspoon, chopped

1. Beat together egg yolks with the skimmed milk and season it with salt & pepper.
2. Also whisk the egg whites till stiff. Then fold in the egg yolk mixture carefully and add the chopped parsley & thyme.

3. Now, in a heavy base frying pan, put together boiled and diced potatoes, sliced mushrooms, diced red peppers, sliced spring onions with 4 tablespoons of cold water.
3. For 1 to 2 minutes gently sauté this mix of vegetables until thoroughly warmed and water has evaporated.
4. Now, into the hot frying pan with the vegetables add the egg yolk and egg white mixture.
5. Shake and cook the mixture in the pan over high heat for 1 to 2 minutes until the base is brown and is set.

6. Now, place the pan with the set omelet under a pre-heated grill and cook for 2 to 3 minutes and allow to rise and brown in the heat.

7. Gently, take out the omelet on a warm plate and serve immediately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 217 Calories from Fat 75

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 321.7 mg107.2%

Sodium 824.9 mg34.4%

Total Carbohydrates 22 g7.5%

Dietary Fiber 5.8 g23%

Sugars 5.3 g

Protein 15 g29.5%

Vitamin A 101.3% Vitamin C 220.2%

Calcium 15.8% Iron 28.7%

*Based on a 2000 Calorie diet

Fluffy Vegetable Omelette Recipe