Omelette with cherry tomatoes
30 ml (2 tbsp.) Oil
30 ml (2 tbsp.) Butter
125 (1/2 cup) chopped green pepper
125 (1/2 cup) sliced mushrooms
1 onion, chopped
6 eggs
60 ml (1/4 cup) milk
2 ml (1/2 tsp.) Salt
15 cherry tomatoes cut in half pepper to taste
30 ml (2 tbsp.) Butter
125 (1/2 cup) chopped green pepper
125 (1/2 cup) sliced mushrooms
1 onion, chopped
6 eggs
60 ml (1/4 cup) milk
2 ml (1/2 tsp.) Salt
15 cherry tomatoes cut in half pepper to taste
Heat oil and butter in a cast-iron pan if possible.
Sauté peppers, mushrooms and onion for 5 to 8 minutes over medium heat or until tender.
In a bowl, beat the egg with the milk. Salt and pepper.
Pour over vegetables and cook for 8 to 10 minutes over low heat.
Add the cherry tomatoes and cook for 5 minutes, until the omelet is firm.
Sauté peppers, mushrooms and onion for 5 to 8 minutes over medium heat or until tender.
In a bowl, beat the egg with the milk. Salt and pepper.
Pour over vegetables and cook for 8 to 10 minutes over low heat.
Add the cherry tomatoes and cook for 5 minutes, until the omelet is firm.
Servings: 4
Time: 45 minutes
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