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Deep Dish Spanish Omelette

I.am.Vegetarian's picture
Ingredients
  Onion 1 Medium, peeled
  Green pepper 1⁄4 , finely diced
  Potato 1 Small, cooked and diced
  Peas 2 Tablespoon, cooked
  Butter/Margarine 1 Ounce
  Milk 8 Tablespoon
  Eggs 4 , beaten
  Edam cheese 2 Ounce, grated
  Sea salt To Taste
  Black pepper To Taste, freshly ground
  Flaked almonds 1 Ounce, browned
Directions

MAKING
1) In a small basin, place the onion along with 1 tablespoon of water.
2) On high power, cook covered for 4 minutes.
3) Slice the onion thinly.
4) In a 1 pint straight-sided souffle dish, put the onion, pepper, potato and peas along with the butter or margarine.
5) On high power, cook covered for 2 to 3 minutes, until the vegetables are hot, stirring as required.
6) To this, add the milk.
7) Cook uncovered for 30 seconds to 1 minute, until the milk starts steaming. Do not let the milk boil.
8) To this, add the eggs and cheese.
9) Add salt and pepper to taste.
10) On Defrost/Low setting, cook covered for 12-15 minutes. Give the dish a half-turn once during cooking.

SERVING
11) Garnish the omelette with the almonds and serve hot with a green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
2

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