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Spring Egg Omelette Recipe

We can always have fun with our egg omelettes by adding one or more other ingredients to it like vegetables or meat.

I am quite proud to this Spring Egg Omelette recipe because I was able to use the left over vegetables and created a vibrant egg omelette. The crunchiness of carrots added to the exciting texture. While the seasoning effect of the spring onions made it lighter to the taste compared to the usual sliced onions I am adding to my omelette.

I am not good though in flipping the omelette to retain it whole when cooking. Almost all the time it turns to be like small sheets of several omelettes just like in the photo. I’m not worried though because it doesn’t affect the taste :).

Spring Egg Omelette
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Here’s my Spring Egg Omelette Recipe:

4 eggs, beaten and seasoned with salt
1 small bundle spring onion, roughly sliced
1 small carrot, peeled and diced
1 & 1/2 tablespoons butter
1 pinch ground pepper (optional)

Cooking Procedure:
Pre-heat the pan. In a low fire, melt the butter in the pan. Be careful not to burn the butter. Sauté diced carrots until it turn bright orange in color. Add spring onion and sauté briefly. Pour in beaten eggs. Cook for 2-3 minutes each side. Serve with your favourite bread.

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