Vegetable Omelette Recipes

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.

Steps:

• Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
• Shred the cheese into a small bowl and set it aside.
• Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Steps:

• Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
• Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
• Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
• Put sauteed vegetables on the batter.
• Fold then cover and cook over low heat for 2 more minutes.

Steps:

• Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.
• Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.
• Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.

Steps:

• Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a bowl for 30 minutes, then squeeze all the liquid out. Meanwhile, chop the onions as finely as you can, then dice the potatoes into 1/4 inch pieces. Finally, chop the tomato.
• Heat some oil in a pan measuring about 7-8inches across the bottom. Fry the onion over medium heat for about a minute, then add the potatoes and chili (add more chili if you want it hotter) and fry until potatoes become just soft, 5-10 minutes. Add the zucchini, tomato, cumin, the rest of the salt, cayenne, and a generous amount of black pepper. Stir until tomato becomes soft, about 3 minutes. Remove from heat to let cool.
• Thoroughly beat the eggs in a bowl then dump in the cooled vegetables along with some finely chopped parsley or cilantro. Stir everything together, then sprinkle in the baking powder, making sure it dissolves completely, and mix well again.
• Wipe clean your fry pan, add the last tablespoon of oil. When the oil is hot, set the temperature to med-low, pour in the egg mixture. Cover the pan (if you don't have a lid, use aluminum foil) and cook for 15-20 minutes or until the center gels. Here's the tricky part. You have to flip the whole pan over. To do this, use a dinner plate, place it over the pan holding it with one hand and use the other to lift and flip the pan. The bottom of the omelette should be a beautiful brown. Now, slide the omelette back into the pan so that the browned part is on top and cook another 5 minutes or so, uncovered. Flip it onto a plate again to serve.