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Amy Gonzalez
Summery vegetable omelette
Delicious omelet with baby potatoes, red peppers and peas. Perfect for a summer evening outside.
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Ingredients
Directions
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Halve the potatoes. Heat the oil in a frying pan and fry the chopped potatoes for 8-10 minutes on a low heat, but occasionally scoop them. In the meantime, cut the bell pepper into cubes. After 5 minutes, add the paprika, paprika powder and peas.
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Beat the eggs in a bowl, season with salt and pepper. Pour the egg mixture over the potato mixture and put the lid on the pan. Fry the omelette over medium heat for 10-15 minutes, until the top is dry and light brown.
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Remove the pan from the heat, let the omelet in the pan cool for 10-15 minutes until lukewarm. Cut the omelette into points and place them on the plates.
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Nutrition
365Calories
Sodium0% DV1.305mg
Fat25% DV16g
Protein38% DV19g
Carbs12% DV36g
Fiber16% DV4g
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