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Vegetable omelettes

Vegetable omelettes

Vegetable omelettes recipe of 17-03-2012 [Updated on 20-06-2013]

Vegetable frittatas can come in handy when you have some boiled vegetables left over and you want to flavor them to eat them in a different way, instead of making a single omelette, I made small omelettes using a circular pastry cutter to make the dish more delicious. The vegetables to be used to make the omelettes can be varied, just take care to drain them well before adding them to the omelette mixture, I prepared them last night with carrots, potatoes, zucchini and a little pumpkin, delicious. Happy Saturday to those who pass by here and to the next recipe :)

Method

How to make vegetable omelettes

In a bowl, mix the eggs with the grated Parmesan, salt, pepper and 2 tablespoons of milk

Now add the boiled vegetables cut into very small pieces

Mix everything until you get a homogeneous mixture

Heat a drizzle of oil in a non-stick pan and once hot, pour the mixture into it or take a circular metal mold and form small omelettes as I did, taking care to remove the pasta cutter only when the egg starts to harden before starting to prepare another

Turn the omelettes upside down and brown them on the other side as well, then lift and transfer the vegetable omelettes to the plates


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