Vegetable Omelette

There is no doubt that the egg is one of the most popular ingredients used in dishes today. Eggs, especially bird eggs (hen, ostrich, goose, duck, etc), are a good source of protein and choline, and can be used in various ways to create culinary delights. This recipe is one of my favorites and one I enjoy making as often as possible.

Ingredients:

4 medium-sized eggs

I medium-sized red or green bell-shaped peppers (chopped)

I small chopped onion

2 small tomatoes (chopped)

¼ cup of fresh milk (skimmed or low-fat milk can be used in place of whole)

¼ cup of vegetable oil (or whatever cooking oil you prefer)

Seasonings (spices like curry, thyme, basil)

Salt and pepper to taste

Preparation Time: 10 minutes.

Preparation:

Crack eggs and place in bowl.
Add milk and whisk briskly. Set aside.
In frying pan, pour in vegetable oil and put on medium heat.
Add chopped tomatoes, peppers, onions and spices/seasonings and stir until soft (or well done). Do not allow ingredients to brown - lower heat if necessary.
Carefully pour in beat eggs, making sure it covers the entire pan. Allow to fry a bit before flipping it over carefully, so the other side can be browned a little. You can fold the omelette in half (if you want). [Note: If you wish to make this scrambled, simply 'whisk' the eggs in the pan as it fries]
Garnish with fresh paisly or basil leaves. Serve with other breakfast staples like bread or sausages or orange juice. Serves 2.

Kiya Sama is an author on http://www.Writing.Com/ which is a site for Writers

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