Egg Vegetable Omelette is a delicious and versatile breakfast dish that can easily be adapted to fit anyone's tastes. It is made with beaten eggs, which are then cooked until they are set on the bottom and sides. Omelets can be eaten plain or filled with any combination of ingredients, including cheese, vegetables, herbs, meats, and seafood. The possibilities for creating unique omelet recipes are practically endless! When making Egg Vegetable Omelette at home, it's important to choose the right cooking method. The most common way to make an omelet is to use a nonstick skillet over low or medium heat. It's also important to not overcook the eggs - make sure the top and bottom are cooked and moist on the inside (using low heat is better). In this Egg Vegetable Omelette recipe, egg is the main ingredient, it provides the protein needed to fuel your day. Eggs are also filled with vitamins such as A, B2, D, E, and K plus minerals such as zinc, calcium, and selenium. Adding vegetables like tomatoes or spinach will increase your vitamin intake while adding diced ham or cheese provides more flavor options. To get even more creative with your omelets try adding herbs like basil or oregano for added flavor intensity. Here's a simple recipe for Egg Vegetable Omelette that's easy to follow.
Saute chopped garlic in oil until fragrant, add the minced chicken, then add the cooking wine, and stir-fry until the chicken turns white.
Add carrots, Chinese cabbage, bean sprouts, Worcestershire sauce, salt, pepper, and chicken powder. Stir until wilted.
Add the chopped green onions, stir for 30 seconds, turn off the heat, then leave it for 10 minutes.
If the stir-fried vegetables are cool enough, add the all-purpose flour, and stir well.
Add 3 eggs, then stir until it forms a dough.
Prepare a saucepan or frypan with a diameter of 18 cm, and heat 4 tbsp of oil over low heat. Then pour the vegetable dough into the pan, cover it with a lid, and leave it for 7 minutes. If the surface of the omelet has hardened, you can turn the omelet over, then leave it for another 7 minutes. If the surface of the omelet hasn't hardened, let it cook for another 5 minutes.
Omelet Sauce: Boil water and chopped garlic.
Add the tomato sauce, chili sauce, sugar, vinegar, pepper, and coriander leaves. Stir well and make sure the taste is sweet and sour and a little spicy. If it's not sweet enough, you can add more sugar.
To thicken the omelet sauce, make a mixture of cornstarch and a little water. When the sauce has boiled, add it little by little until the sauce thickens.
Cut the vegetable omelet into four pieces or as desired, then serve with omelet sauce and warm rice.
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