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Bean Sprout Omelette

Diet.Chef's picture
Ingredients
  Butter 1 Tablespoon
  Bean sprouts 1 Cup (16 tbs)
  Eggs 2
  Milk 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

GETTING READY
1. Heat a non-stick skillet or omelet pan on a low flame.
2. Melt butter in the skillet.
3. Add sprouts to the butter and sauté till soft.
4. Remove spouts in a side dish.

MAKING
5. Use a medium sized work bowl.
6. Break eggs in the bowl.
7. Use a fork to beat the eggs until yolks have blended with whites.
8. Add milk and seasonings and whisk to combine with eggs.
9. Melt butter in the same skillet in which spouts were sautéed. Allow butter to foam.
10. Pour the eggs all at once into the skillet.
11. As soon as edges of the omelet start to turn opaque slide a spatula under, lifting so liquid portion runs underneath.
12. Gently shake pan to keep omelet free. Continue to shake pan and lift omelet edges until there is no more liquid but the top still looks moist and creamy.
13. Spread the sautéed sprouts over the omelet.
14. Holding pan in your left hand, slide spatula under edge of omelet; lift and fold over about 1/3 of omelet.
Slide on to a serving plate.

SERVING
15. Serve omelet with hot toast or muffins.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Breakfast
Method: 
Browned
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
1

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