Vegetable Omelette

Instructions

1. Step 1

   Prepare the onion, bell pepper, mushrooms, and spinach as specified.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 2 tsp (10 ml) olive oil in the frying pan over medium heat. Add the onion, bell pepper, and mushrooms, then cook until softened and any released liquid has evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 80.0 gr Bell Pepper, 100.0 gr Mushroom, 10.0 ml Olive Oil, 60.0 gr Onion

   Cookware: nonstick frying pan, spatula

3. Step 3

   Add the spinach and cook just until wilted. Transfer the vegetable filling to a plate.

   Timer: 1 min (fixed)

   Ingredients used: 40.0 gr Spinach

   Cookware: nonstick frying pan, plate, spatula

4. Step 4

   Crack the eggs into the mixing bowl. Add the salt and black pepper, then whisk until evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Black Pepper, 4.0 piece Egg, 3.0 gr Salt

   Cookware: mixing bowl, whisk

5. Step 5

   Return the pan to medium heat and add 1 tsp (5 ml) olive oil. Pour in half of the egg mixture, gently draw the cooked edges toward the center, and tilt the pan so uncooked egg flows outward.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 ml Olive Oil

   Cookware: mixing bowl, nonstick frying pan, spatula

6. Step 6

   Spread half of the vegetable filling over one side. Fold the omelette in half and cook until the egg is set and reaches 71°C, then transfer it to a plate.

   Timer: 2 min (fixed)

   Cookware: nonstick frying pan, plate, spatula

7. Step 7

   Add the remaining 1 tsp (5 ml) olive oil to the pan and repeat with the remaining egg mixture and vegetable filling. Serve immediately.

   Timer: 4 min (fixed)

   Ingredients used: 5.0 ml Olive Oil

   Cookware: mixing bowl, nonstick frying pan, plate, spatula