Please connect to Internet to continue
Mini Loaded Veggie Omelettes
Preparation Time : 5
Cook Time : 10
Total Time : 15
2 large eggs
1/2 onion, diced finely
1/2 cup diced zucchini finely
1/2 cup diced finely sweet peppers (or 1 multicolored bell pepper)
1 tsp salt or to taste
1 tsp black pepper powder
1 tsp McCormick steak seasoning
1 tsp dried parsley
1 tsp dried chives
1/2 cup shredded cheddar cheese
2 tbsp olive oil
1 Silicone egg mould
Heat oil in pan and add onions, peppers, and zucchini. Saute till they are wilted.
Add the herbs and seasoning along with salt and pepper. Stir for couple of minutes to mix everything together. Set aside to cool.
In a bowl, add 1 tsp of water. Add little salt and black pepper powder. Whisk. Break the eggs in it and give it a good whisk.
Heat a nonstick pan. Lower flame and brush oil on the center of the pan with a pastry brush.
Place an egg mould in the center of the pan.
Pour 3 tablespoon of egg in the mould and spread it out evenly. Place teaspoon of stuffing on half of the egg. Sprinkle teaspoon of cheese over it. Let the egg set a bit.
Remove mould gently, if required then use a blunt knife. With a spatula, fold the egg in half pressing down gently on it so that the cheese melts and the egg retains it's half moon shape. Remove to a plate.
Repeat the process with remaining egg mixture.
Arrange eggs on serving dish and serve with any condiments of your choice.
Please Login to comment