Omelette With Lots Of Vegetables And Cheese Recipe by cookpad.japan
Cooking Instructions 1 Crumble the stock cube finely. Put all the ☆ chopped vegetables in a heatproof bowl, cover loosely with plastic wrap and microwave for 3 minutes. 2 Take the bowl out of the microwave (be careful not to burn yourself!) and put in the rest of the ingredients except for the butter and eggs while the vegetables are still hot and mix. Add the eggs at the end and mix well. 3 Put the butter or oil in a non-stick frying pan over low heat. Pour in the egg mixture and spread it around the pan. 4 Mix quickly with rubber spatula. When the edges are starting to set, cover with a lid and steam-cook. When the egg has cooked enough to turn over, flip it over with a spatula. 5 Cook the other side of the omelette slowly over low heat. Cover with a lid to steam-cook. Shake the pan occasionally to prevent the omelette from burning. 6 After about 3 minutes, when the omelette is lightly browned and no raw egg oozes out when you press on the omelette, transfer to a serving plate. 7 It's very well flavored since it's seasoned with the stock cube, ham and cheese. It's delicious on its own, even when cooled. 1 Crumble the stock cube finely. Put all the ☆ chopped vegetables in a heatproof bowl, cover loosely with plastic wrap and microwave for 3 minutes. 1 Crumble the stock cube finely. Put all the ☆ chopped vegetables in a heatproof bowl, cover loosely with plastic wrap and microwave for 3 minutes. 2 Take the bowl out of the microwave (be careful not to burn yourself!) and put in the rest of the ingredients except for the butter and eggs while the vegetables are still hot and mix. Add the eggs at the end and mix well. 2 Take the bowl out of the microwave (be careful not to burn yourself!) and put in the rest of the ingredients except for the butter and eggs while the vegetables are still hot and mix. Add the eggs at the end and mix well. 3 Put the butter or oil in a non-stick frying pan over low heat. Pour in the egg mixture and spread it around the pan. 3 Put the butter or oil in a non-stick frying pan over low heat. Pour in the egg mixture and spread it around the pan. 4 Mix quickly with rubber spatula. When the edges are starting to set, cover with a lid and steam-cook. When the egg has cooked enough to turn over, flip it over with a spatula. 4 Mix quickly with rubber spatula. When the edges are starting to set, cover with a lid and steam-cook. When the egg has cooked enough to turn over, flip it over with a spatula. 5 Cook the other side of the omelette slowly over low heat. Cover with a lid to steam-cook. Shake the pan occasionally to prevent the omelette from burning. 5 Cook the other side of the omelette slowly over low heat. Cover with a lid to steam-cook. Shake the pan occasionally to prevent the omelette from burning. 6 After about 3 minutes, when the omelette is lightly browned and no raw egg oozes out when you press on the omelette, transfer to a serving plate. 6 After about 3 minutes, when the omelette is lightly browned and no raw egg oozes out when you press on the omelette, transfer to a serving plate. 7 It's very well flavored since it's seasoned with the stock cube, ham and cheese. It's delicious on its own, even when cooled. 7 It's very well flavored since it's seasoned with the stock cube, ham and cheese. It's delicious on its own, even when cooled. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tinklee's Chocolate Chip Pudding Cookies Tinklee's Fruit Cocktail Cake Crock Pot Breakfast Slow Baked Lemon/Garlic Pepper Chicken and Potatoes the best vegetarian breakfast burrito you'll ever taste Tinklee's Chocolate Chip Pudding Cookies Tinklee's Fruit Cocktail Cake Crock Pot Breakfast Slow Baked Lemon/Garlic Pepper Chicken and Potatoes the best vegetarian breakfast burrito you'll ever taste Soybean and Tuna Salad With Carrot Dressing Corn Tempura Fritters Bean Sprouts and Tuna with Sweet Chili Sauce Mayonnaise Seriously Delicious Crabstick, Avocado and Broccoli Salad Toriten Chicken Tempura 'Nikujaga' Meat and Potato Croquettes Easy & Popular Crab Cream Croquette Meat-miso Stuffed Taro Root Croquettes Chewy Taro Root and Cheese Croquettes [Farmhouse Recipe] Potato Croquettes Soybean and Tuna Salad With Carrot Dressing Corn Tempura Fritters Bean Sprouts and Tuna with Sweet Chili Sauce Mayonnaise Seriously Delicious Crabstick, Avocado and Broccoli Salad Toriten Chicken Tempura 'Nikujaga' Meat and Potato Croquettes Easy & Popular Crab Cream Croquette Meat-miso Stuffed Taro Root Croquettes Chewy Taro Root and Cheese Croquettes [Farmhouse Recipe] Potato Croquettes