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Thick Omelet with Butternut Squash and Peas
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Chef :
Angela MertoyonoThick Omelet with Butternut Squash and Peas
Butternut squashes are on sale around here, so I got myself some! I thought about making a simple dish. This one is easy and tasty. I guess I will be making some again soon.
Ingredient
Food ration :
4 servings
3
eggs
1/4 cup
grated butternut squash
2 tbsp
frozen peas
1/2
onion, diced
1 tbsp
oil
1/4 tsp
salt
2 tsp
powdered broth
Cooking instructions
* Step 1
Crack eggs and whisk with salt and powdered broth.
* Step 2
Using low heat, stir-fry onion in oil until translucent. Add peas until they are soft. Then add butternut squash.
* Step 3
When the butternut squash is half-cooked, spread the mixture evenly on the skillet.
* Step 4
Pour eggs into the pan and cover. Use the lowest setting on your stove, and wait.
* Step 5
It took about five minutes, but it depends on your stove. Check the coloring (it should be even and lighter than the uncooked version) and texture.
Note: if there is a photo you can click to enlarge it
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