Omelets should be cooked in shallow pie dishes in order to have smooth, neat edges. To get a flat surface, carefully move the cooked edges to the center with a spatula so that uncooked egg mixture flows under the omelet. A well-cooked omelet will be set throughout but the center top will appear moist. If the omelet is too moist in the center when checked with a knife, return to microwave oven for 15 seconds at a time.
Tomato and Pepper Omelet Recipe is simple to make and it is a good source of vitamin A, vitamin C and iron.
Category: Omelet and Eggs
SERVES: 2 Persons
Preparation Time: 15 minutes
Ingredients: Tomato and Pepper Omelet Recipe
1 medium onion, thinly sliced
1 tbsp cooking oil
1 tomato, chopped
1 small green pepper, thickly chopped
1 tbsp milk
Tabasco sauce to taste
Salt and black pepper to taste
Parsley for garnishing
Preparation Method: Tomato and Pepper Omelet Recipe
In a pie dish, place cooking oil, green pepper, onion and tomato and combine them. Covered and cook for about 4 minutes on high power or until softened, stirring twice.
Meanwhile, in a separate mixing bowl using the fork beat the eggs, milk, Tabasco sauce, salt and black pepper. With slotted spoon, remove vegetable mixture from pie dish; keep vegetable mixture aside.
Into the pie dish used for cooking vegetables, slowly pour egg mixture. Cook egg mixture for I minute on high power.
With spoon or spatula, move cooked edge to centre of the dish. Cook, covered with kitchen paper on high power for about 1 ½ minutes or until omelet is set but still moist in centre.
Over half of omelet, spared vegetable mixture. With spatula, gently fold omelet over vegetables.
Tomato and Pepper Omelet is ready to serve. Slide omelet onto the warmed serving platter. Garnish with parsley and serve warm.
Tomato and Pepper Omelet Recipe
255 cals per serving,
It is a good source of vitamin A, vitamin C and iron.