Filter
Reset
Sort ByRelevance
BAYBERS
Cheese omelette filled with peppers and peas
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat half of the butter in a frying pan and gently fry the onion.
-
Cut both peppers into cubes.
-
Put the peppers, peas and parsley through.
-
Add some salt and pepper and smother the vegetables covered in 6-8 minutes.
-
Beat the eggs with cheese, salt and pepper.
-
Heat the rest of the butter in a frying pan and pour in the egg mixture.
-
Fry the omelette over medium-high heat in 4-6 minutes at the bottom until golden brown and at the top just a little smoother.
-
With a spatula, scrape the solidified egg to the center of the pan and let the still liquid egg flow over the pan base.
-
Divide the vegetables over the omelette and fold them double using a spatula.
-
Cut the omelette into quarters and spread over plates.
-
Serve the bread separately.
-
15 minMain dishsteaks, salt and freshly ground pepper, liquid butter, sliced mushrooms, Red port,fried steak with mushroom-port sauce -
40 minMain dishmedium-sized onion, mild olive oil, garam masala, chilled pumpkin pieces, cool fresh flaked meal, Greek yogurt 10%, plain mini flat, fresh coriander, Mango Chutney,pumpkin curry with onion and cauliflower -
30 minLunchQuinoa, walnut, olive oil, White wine vinegar, garlic, honey, chickpea, Red cabbage, avocado, feta,buddha bowl with creamy walnut dressing -
30 minMain dishpotato wafers, corn kernels, cucumber, pineapple, oil, vinegar, Greek yoghurt, garlic, chives, Fish sticks,fish fingers with potato wafers
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it