VEGETABLE OMELET







VEGETABLE OMELET
This dish was made by my husband when I was down with fever. He prepared a simple meal with puliogare and this vegetable omelet. The taste was so good and I started preparing omelet this way since then. He used pre-cooked frozen vegetables for the omelet but I have used grated vegetables here. Any type of vegetable can be used here, even frozen peas, they taste good. Now I have used green beans, carrots, and cabbage here. I have grated the carrots and cabbage and cut the beans into very small pieces. I cooked them a little but even raw veggies can be added to the eggs. They get cooked easily since they are cut into small pieces or grated. This can be served as a side dish for rice or can be taken as an evening-time snack with ketchup. Here goes the recipe:

INGREDIENTS:
Eggs-3.
Carrots, grated to ½ cup.
Cabbage, grated to ½ cup.
Green beans, cut into small pieces coming to ½ cup.
One small onion.
Green chilies, 2.
Salt, as per taste.

PREPARATION:
Chop the onions into small pieces and cut the chilies into thin slices. Grate the carrot and cabbage. Cut the green beans into small pieces. Heat a pan with some oil. When the oil is hot enough add the cut and grated vegetables along with the chilies and sauté them for 5 minutes until everything is soft. Transfer the contents into a bowl and break 3 eggs into the vegetable mixture. Add salt according to taste. Beat the eggs well along with the vegetables. Heat a flat-bottomed pan and when the pan is hot, pour the contents into the pan and spread them well. Some oil can be added around the corners. Flip the omelet when one side is cooked. Remove the omelet from the pan when the other side is also cooked and serve hot.

2 comments:

CHIC-HANDSOME said...

great week

Gita's Kitchen said...
This comment has been removed by the author.