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Vegetable Omelet
Vegetables
2 eggs
About 1½ tablespoons of butter or a little olive oil
2 tablespoons of water
Salt and pepper to season
you will also need
An omelet pan, skillet or fry pan with a 6 inch diameter base
Begin by rinsing, drying on paper towel and then finely shredding the vegetables – these could include zucchini, bell peppers and onions. Then put a knob of butter or a little olive oil into a skillet and when hot add the vegetables and cook until soft.
Meanwhile break two eggs into a bowl and whisk together. Add the water and season with salt and pepper. Then when the vegetables are soft, pour the eggs over the vegetables, stir with a fork and shake the pan frequently until the omelet begins to set. Then leave to cook until the underside of the omelet is pale and golden and almost set.
Now, using a palette knife or rubber spatula loosen the omelet from the edge of the pan and fold it in half before turning
it onto a warmed plate. Serve.
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