Good afternoon we are going to share those Are looking for a omelette with lots of vegetables and cheese recipe that is Delicious The method of making it is very not too difficult. Just need patience and persistence. So that omelette with lots of vegetables and cheese has aroma and taste that can arouse appetite.

In order for the taste of omelette with lots of vegetables and cheese, you need to pay attention start from the type of ingredients, next selection of ingredients that are fresh to how to process and serve it. No need Confused if want to prepare omelette with lots of vegetables and cheese delicious as long as you know the trick and how to make this dish can be treat very special.

Ingredients and seasonings must exist for make

1. Take 1/2 ☆ Onions (finely chopped)
2. Use 2 peppers ☆ Green bell peppers (finely chopped)
3. Prepare 1/2 ☆ Carrot (finely chopped)
4. Prepare 1/2 to 1 Soup stock cube
5. Use 3 slice Ham or bacon (finely chopped)
6. Take 2 slice Sliced cheese
7. Take 1 Salt and pepper
8. Prepare 1 dash Umami seasoning (optional)
9. Take 3 Eggs
10. Use 10 grams or 1 tablespoon Butter or vegetable oil

When the eggs are set, layer the zucchini, red pepper, bacon and. Stir in dill; remove mixture from skillet, and set aside. Let stand over heat a few seconds to lightly brown bottom of omelette. Do not overcook - the omelette will continue to cook after folding.

How to make:process Omelette with Lots of Vegetables and Cheese:

1. Crumble the stock cube finely. Put all the ☆ chopped vegetables in a heatproof bowl, cover loosely with plastic wrap and microwave for 3 minutes.
2. Take the bowl out of the microwave (be careful not to burn yourself!) and put in the rest of the ingredients except for the butter and eggs while the vegetables are still hot and mix. Add the eggs at the end and mix well.
3. Put the butter or oil in a non-stick frying pan over low heat. Pour in the egg mixture and spread it around the pan.
4. Mix quickly with rubber spatula. When the edges are starting to set, cover with a lid and steam-cook. When the egg has cooked enough to turn over, flip it over with a spatula.
5. Cook the other side of the omelette slowly over low heat. Cover with a lid to steam-cook. Shake the pan occasionally to prevent the omelette from burning.
6. After about 3 minutes, when the omelette is lightly browned and no raw egg oozes out when you press on the omelette, transfer to a serving plate.
7. It's very well flavored since it's seasoned with the stock cube, ham and cheese. It's delicious on its own, even when cooled.
8. Done and ready to serve!

Place cooked vegetable mixture over half of the omelette and top with cheese. With a spatula, fold other half of omelette over the vegetables. Gently slide out of pan onto plate. Top with remaining tablespoon of cheese. Once the eggs are no longer runny, carefully use a spatula to fold up omelette, so that one side goes on top of your vegetables.

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