Vegetable omelette with peas carrot and cabbage
Lalkila Kitchen · Eggs · Breakfast · Vegetables · Contemporary cooking
Cooked vegetables and beaten eggs make this a substantial pan omelette. The archive calls it Spanish Omelette, but this version does not present it as a traditional Spanish tortilla. Cooking the mixture in smaller batches makes turning and checking the centre easier.
Ingredients
- 8 eggs
- 100 g cooked peas
- 100 g grated steamed carrot
- 100 g grated steamed cabbage, well drained
- 100 g onion, finely chopped
- 1 to 4 green chillies, finely chopped, to taste
- 50 g tomato, finely chopped
- 2 tablespoons oil
- Salt to taste
Method
- Drain the cooked vegetables thoroughly. Beat eggs with salt, then mix in peas, carrot, cabbage, onion, chilli and tomato.
- Heat part of the oil in a nonstick frying pan over medium low heat. Add only enough mixture to make a manageable layer, reserving the remainder for another batch.
- Cover and cook gently until the underside holds together. Turn carefully with a wide spatula, or slide onto a plate and invert back into the pan, taking care with hot oil.
- Cook until the centre is set and reaches 71°C/160°F. Repeat with the remaining mixture and oil. Serve hot with toast or a salad.
Cooking notes
Contains eggs. The grated cooked cabbage needs good draining so it does not dilute the mixture. Do not judge the centre from browning on the outside; reduce heat if the underside colours too quickly.
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Source and adaptation
Adapted from Spanish Omelette, Sify Food Egg Recipes in Joseph Paul's approved archive, PDF page 13. Egg-dish temperature: FoodSafety.gov.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.