Short
Arnold
Lara MFetta and Capsicum Omelette
March 11th 2007 10:33
Ingredients:
¼ Green Capsicum
¼ Red Capsicum
¼ Spanish Onion
¼ Regular Onion
½ Zuchinni
1 Clove Garlic
4 Small Mushrooms
2 Eggs
½ Cup Milk
5 Asparagus Stalks
25 Grams Fetta Cheese
1 Handful of Tasty Cheese, Grated
Oil
Salt
Pepper
Method:
Roughly slice the capsicums, onions, mushrooms and asparagus. Place a splash of oil in a frying pan and set on high. Throw in the capsicum, onions and asparagus. Slice the zucchini and add. Finely chop the garlic and add to the pan. Crack the eggs into a bowl and add the milk. Whisk until the mixture is consistent. Stir the vegetables in the frying pan until softened. Add the mushrooms and pour the egg mixture over the top. Bring down to a medium heat and leave the lid on for approximately 7 minutes. Sprinkle the top with grated cheese and chopped fetta. Allow to cook for another 1-2 minutes. Remove from heat and place the omelette onto a plate using a spatula. Add salt and pepper to taste. Fold the omelette and serve with warm toast.
¼ Green Capsicum
¼ Red Capsicum
¼ Spanish Onion
¼ Regular Onion
½ Zuchinni
1 Clove Garlic
4 Small Mushrooms
2 Eggs
½ Cup Milk
5 Asparagus Stalks
25 Grams Fetta Cheese
1 Handful of Tasty Cheese, Grated
Oil
Salt
Pepper
Method:
Roughly slice the capsicums, onions, mushrooms and asparagus. Place a splash of oil in a frying pan and set on high. Throw in the capsicum, onions and asparagus. Slice the zucchini and add. Finely chop the garlic and add to the pan. Crack the eggs into a bowl and add the milk. Whisk until the mixture is consistent. Stir the vegetables in the frying pan until softened. Add the mushrooms and pour the egg mixture over the top. Bring down to a medium heat and leave the lid on for approximately 7 minutes. Sprinkle the top with grated cheese and chopped fetta. Allow to cook for another 1-2 minutes. Remove from heat and place the omelette onto a plate using a spatula. Add salt and pepper to taste. Fold the omelette and serve with warm toast.
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