DEBM-Style Vegetable Omelette
Ingredients:
- 2 large eggs (chicken or duck)
- 1 medium carrot, diced into small cubes or matchsticks
- 5 green beans, finely chopped
- 2 small red chili peppers, sliced (or to taste)
- A handful of fresh parsley, chopped
- Salt to taste
- Cooking oil for frying
Instructions:
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Prepare the Vegetables: Begin by placing the diced carrot, chopped green beans, and sliced red chili peppers into a mixing bowl.
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Combine Ingredients: Crack the eggs into the bowl with the vegetables. Add the chopped parsley and season with salt. Mix everything together, ensuring that the ingredients are well combined and the eggs are thoroughly beaten.
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Heat the Pan: Preheat a frying pan over medium heat and add a small amount of cooking oil. Allow the oil to heat until it’s shimmering but not smoking.
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Cook the Omelette: Pour the egg and vegetable mixture into the hot pan. Cook for several minutes, or until the edges begin to turn golden brown and the center is set. You may need to gently lift the edges of the omelette with a spatula to allow any uncooked egg to flow underneath.
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Serve: Once the omelette is cooked through and has reached a golden brown color, transfer it to a plate. Cut into wedges and serve hot.
This DEBM-style vegetable omelette is a delicious and nutritious option, perfect for a satisfying breakfast or light meal. Enjoy!
