Thursday, June 7, 2012

Broccoli, Mushroom and Bell Pepper Omelet

Omelets are popular everyday fast meal or a great square breakfast.
The traditional Greek omelet consists of tomatoes, green peppers, onions, feta cheese and olive oil. It is often served along with Greek salad



The Ingredients

300g. broccoli bouquets
1 medium red bell pepper, cut in strips
1 green bell pepper chopped
250g. canned mushrooms, drained and sliced
150g Parmesan cheese, diced  
4 large eggs (organic preferred)
2 tablespoons fresh milk
1 tablespoon butter
3 tablespoons olive oil
Salt and freshly ground pepper


Instructions

1. Boil broccoli bouquets for 7 minutes in salted water. Drain and sprinkle with one tablespoon melted butter.



2. Put in a wok or frying pan two tablespoons of olive oil and when hot, saute the peppers, until wilted. Add the mushrooms and continue sautéing for 2 minutes. Remove the sautéed vegetables in a dish.





3. Add the remaining olive oil to the pan.
Whisk in a bowl the eggs with milk, cheese, salt and pepper.
Pour into hot pan the egg mixture, the vegetables and fry the omelet over medium heat for 5 to 6 minutes, shaking the pan to spread the eggs all over.




4. With a wooden spatula lift up the edges of the omelet to make sure that it is well done.

5. Place a large shallow dish over the pan, hold firmly and turn over the pan to turn the top side of the omelet down and on the pan. Continue the cooking for about 3 minutes or as required to your taste.



6.Serve the omelet hot with a fresh Greek salad.


Alternatively, (Baked omelet)

1. Beat eggs with milk, salt, pepper, Parmesan cheese, two table spoons of olive oil and chopped vegetables. Mix all ingredients well.

2. Pour the egg mixture into a buttered baking pan and bake the omelet in a preheated oven at 180 ° C, until well done (about 25-30 minutes).

3. Remove pan from the oven, leave omelet to cool slightly, cut to pieces and serve warm.

3 comments:

  1. Mmm... looks lovely and very tasty!

    ReplyDelete
  2. Good morning, Alida!
    Thank you very much for your comment.

    ReplyDelete