Open-Faced Omelet
Open-Faced Omelet is an moderately easy dinner. Made with 2 tbsp. butter, 1/2 c. thinly sliced onion, 1/2 c. thinly sliced green pepper, 1 clove garlic, minced and 2 to 3 firm tomatoes, wedged, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π¨βπ³ Instructions
Cook onion, green pepper and garlic in butter until tender but not brown.
Stir in tomatoes, salt and pepper.
Cook just until tomatoes are heated through.
Keep warm while preparing omelet. Mix eggs and water with fork.
Heat butter in 10-inch omelet pan or skillet until just hot enough to sizzle a drop of water.
Pour in egg mixture.
Mixture should set at edges at once.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment