Vegetable omelette

Name: Vegetable omelette
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 8 medium eggs, about 400 g without shells; 200 g washed diced tomato; 150 g cleaned diced green bell pepper; 100 g peeled chopped onion; 20 ml sunflower oil, divided; Up to 2 g salt and a pinch of black pepper

🍳 Four fully set individual omelettes with cooked tomato, onion and green pepper.

Ingredients

8 medium eggs, about 400 g without shells
200 g washed diced tomato
150 g cleaned diced green bell pepper
100 g peeled chopped onion
20 ml sunflower oil, divided
Up to 2 g salt and a pinch of black pepper

Preparation

Prepare vegetables and beat eggs in clean bowl with measured salt and pepper.

Use 10 ml oil to soften onion and pepper 8 minutes, then tomato 4 minutes until cooked without excess liquid; reserve in clean bowl.

Divide eggs and filling into four. Share remaining 10 ml oil between four small-pan batches.

For each, warm one share oil over medium-low heat, add one quarter eggs and set gently about 2 minutes.

Put one quarter vegetables on half, fold and cook about 2 more minutes, turning if needed, until egg is fully set throughout; extend if centre is runny.

Repeat for 4 omelettes, about 28 minutes total cooking with one pan, and serve immediately. No cheese, milk, bread, herbs or sauce.