Vegetable omelet: Submitted by: Marty B | Date Added: 9 Sep 2012
Listed in: Eggs

15 ml (1 tbsp.) Oil
1/2 green pepper, finely chopped
1 onion, chopped
60 ml (1/4 cup) diced celery
2 tomatoes, diced
5 ml (1 tsp.) Sugar
3 eggs
30 ml (2 tbsp.) Milk
7 ml (1 1/2 tsp.) Butter
Salt and pepper

Heat oil in a saucepan. Add pepper, onion and celery. Cover and sweat for about 5 minutes over low heat until tender.

Add tomatoes, sugar and salt. Continue cooking 15 minutes.

In a bowl, beat eggs with milk. Salt and pepper. Season with persil.Faire Heat butter in skillet. Pour the eggs and cook over medium heat until the omelet begins to take on the edges.

While tilting the pan, lift the omelet with a spatula so that the party still liquid spreading in the background.

Continue cooking until the omelet is firm, although still runny.

Spread sauce on one half of the omelette, then fold the other half gently over the sauce. Slide onto a serving plate.

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