Filter
Reset
Sort ByRelevance
Amy Gonzalez
Summery vegetable omelette
Delicious omelet with baby potatoes, red peppers and peas. Perfect for a summer evening outside.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
Blogs that might be interesting
-
15 minMain dishshell paste, extra virgin olive oil, gorgonzola, arugula, pine nuts,pasta shells with gorgonzola, pine nuts and arugula -
30 minMain dishstir-fry oil, spring / forest onion, mushroom, Chinese coal, onion, garlic, orange, sambal oelek, tomato ketchup, soy sauce, dry sherry, ginger powder (djahé), tenderloin,pork tenderloin and chinese cabbage from the wok -
30 minMain dishcoolwrap, olive oil, paprika, tomato cubes in tomato juice, onion, ham, thyme leaves, fresh cream cheese garlic, grated mature cheese, couscous, pepper and salt,scalloped coolwraps -
20 minMain dishwhipped cream, gorgonzola, walnut, fresh thyme, fusilli, Parmesan cheese, nutmeg,fusilli with gorgonzola and walnuts
Nutrition
365Calories
Sodium0% DV1.305mg
Fat25% DV16g
Protein38% DV19g
Carbs12% DV36g
Fiber16% DV4g
Loved it