Omelette with vegetables
2 servings
10 minutes
Tomatoes, zucchini, edamame and cabbage should first be fried in a frying pan, then poured with an egg-cream mixture and cooked on the grill. Recipe from the Buro TSUM restaurant.
1
Crack the eggs into a bowl. Add 10 ml of olive oil and cream. Whisk until smooth without foam, so all the whites are even.
- Chicken egg: 3 pieces
- Olive oil: 20 ml
- Whipping cream 33%: 30 ml
2
Finely chop zucchini, broccoli, roasted pepper, cherry tomatoes, garlic, and onion.
- Courgette: 20 g
- Broccoli: 15 g
- Bell pepper: 40 g
- Cherry tomatoes: 40 g
- Garlic: 5 g
- Onion: 5 g
3
Heat a cast iron or Teflon skillet without plastic. Add butter and 10 ml of olive oil. Place garlic, onion, pepper, broccoli, cauliflower, and edamame in the hot skillet. Sauté until a beautiful and rich juice appears. Add cherry tomatoes and continue to sauté.
- Butter: 10 g
- Olive oil: 20 ml
- Garlic: 5 g
- Onion: 5 g
- Bell pepper: 40 g
- Broccoli: 15 g
- Cauliflower: 15 g
- Edamame (green soybeans): 20 g
- Cherry tomatoes: 40 g
4
During cooking, preheat the oven to 230–250 degrees. If it's a high-temperature grill, heat it to the maximum.
5
Pour the prepared and beaten omelet over the vegetables, gently mix, and immediately place the pan in the oven or on the grill. It takes just 5 minutes to cook the dish. At such a high temperature, the omelet will puff up, becoming fluffy and beautiful. Once the center of the omelet is no longer liquid — the dish is ready.
- Chicken egg: 3 pieces
6
Carefully remove from the oven or take off the grill and place on a plate. Sprinkle grated Parmesan on top.
- Grated Parmesan cheese: 5 g
