Good afternoon we are going to share those Again looking for a omelette with spring colours recipe that is delicious The method of preparing it is very not too difficult. Just need patience and persistence. So that omelette with spring colours has aroma and taste that can arouse appetite.

In order for the taste of omelette with spring colours, you need to pay attention first from the type of ingredients, then selection of ingredients that are good to how to process and serve it. No need Confused if want prepare omelette with spring colours good as long as you know the trick and how to make this dish you can become treat very special.

Ingredients and seasonings required in prepare

1. Take 2 Eggs
2. Prepare 10 Edamame
3. Prepare 5 cm Fish sausage (Ham or bacon is OK)
4. Take 3 slice Sliced cheese
5. Take 1 Salt and pepper

A culinary event dedicated to wild asparagus. An event dedicated to a spring delicacy - asparagus, organised by the Luciana tavern from Nova Vas. The programme includes a rich selection of food and wine, tournaments in the card games briškula and trešeta are also held, as is a contest for the longest asparagus. The event is enriched by the cultural programme of the Nova Vas Italian.

How to make Omelette with Spring Colours:

1. Remove the edamame from the pods. Slice the sausage and cheese into fairly large pieces.
2. Break and beat the egg, then season with salt and pepper.
3. Pour a batch of the egg mixture into a pan and cook on a low heat. Evenly line up the edamame, sausage and cheese.
4. Roll it as if you were making a normal omelette. Pour in the next batch and repeat step 3.
5. When it has cooked, allow it to cool on a rack.
6. If your bento box is small, reduce the amount of filling.
7. Done and ready to serve!

Please refer to the Denver omelette recipe card below for more detailed instructions and nutrition information. Then add diced ham and cook until lightly brown. How to Make an Omelet in a Pan Start with a stainless steel pan over medium heat. Use a couple tablespoons of olive oil or butter – clarified butter works best if you're really cranking the heat. The key, though, is to cook the eggs quickly but gently.

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