Vegetable Omelette
Breakfasts • European
Description
First, sauté tomatoes, zucchini, edamame, and cabbage in a skillet, then pour in an egg-cream mixture and cook on the grill. Recipe from a popular American restaurant.
Ingredients
- Butter 0 oz
- Olive Oil 0 fl oz
- Garlic 0 oz
- Onion 0 oz
- Marinated cherries 0 oz
- Sweet Pepper 0 oz
- Cauliflower 0 oz
- Broccoli 0 oz
- Courgette 0 oz
- Edamame Beans 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Chicken Egg 3 pieces
- 33% Cream 0 fl oz
Step-by-Step Guide
Step 1
Crack the eggs into a bowl. Add 10 ml of olive oil and cream. Whisk until smooth and uniform, without creating foam, so that all the egg whites are well combined.
Step 2
Finely chop the zucchini, broccoli, roasted peppers, cherry tomatoes, garlic, and onion.
Step 3
Heat a cast iron or non-stick skillet without plastic. Add butter and 10 ml of olive oil. Once the skillet is hot, add garlic, onion, bell pepper, broccoli, cauliflower, and edamame. Sauté until a beautiful and rich juice starts to appear. Add cherry tomatoes and continue to sauté.
Step 4
During cooking, preheat the oven to 230–480°F. If using a high-temperature grill, heat it to the maximum.
Step 5
Pour the prepared and beaten omelette over the vegetables, gently mix, and immediately place the skillet in the oven or on the grill. It only takes 5 minutes to cook the dish. At such a high temperature, the omelette will puff up, becoming fluffy and beautiful. Once the center of the omelette is no longer liquid, the dish is ready.
Step 6
Carefully remove from the oven or take off the grill and place on a plate. Sprinkle grated Parmesan on top.
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