Total Time
30mins
Prep 15 mins
Cook 15 mins

Omelets are great because they offer an opportunity to use up left-over veggies and they just taste wonderful! This is marvelous served with hot, buttered wheat toast and a glass of juice. Mmmm! Discovered this in The Big Book of Vegetarian

Ingredients Nutrition

Directions

  1. Boil some water in pot and blanche carrots and broccoli for 5 minutes. Drain well.
  2. Heat skillet over medium heat and melt 2 tbsp butter with olive oil.
  3. Add onion and bell pepper and cook until softened.
  4. Stir curry powder, cumin, garlic, salt, lemon zest, and cooked vegetables.
  5. Set aside and keep warm.
  6. In a small bowl, beat the eggs with the milk, salt and pepper.
  7. Heat 10-inch skillet over medium-high heat and melt 1 tbsp butter.
  8. Pour in beaten eggs and swirl pan to distribute eggs evenly over surface.
  9. Cook without stirring for about 10 seconds.
  10. As bottom begins to set, lift the cooked portion of the omelet with spatula to let the uncooked egg flow under it.
  11. Repeat until most of the omelet is set but center is still moist and creamy.
  12. Spoon filling over center of omelet.
  13. Loosen omelet from pan and fold one-third from far side to the center.
  14. Tip the pan over serving plate so the unfolded side begins to slide and flip so it's folded into thirds.
  15. Serve immediately and enjoy!