Shredded Omelette Primavera

Please rate this

0 1 2 3 4 5
0 Ratings
Leave a Rating
Your Rating:


cooking spray
1 small onion, cut into thin wedges
1 green or red pepper, seeded and thinly sliced
1 carrot, thinly sliced
1 cup (250 mL) small broccoli flowerets
1 tbsp (15 mL) water
2 tsp (10 mL) instant chicken bouillon mix
4 eggs
1/4 cup (50 mL) water
to taste salt and pepper
tomato paste sauce, heated


Spray a non stick skillet with cooking spray. Saute onion, peppers, carrot and broccoli with 1 tbsp (15 mL) water and chicken bouillon mix over medium heat until tender-crisp; set aside and keep warm. Beat eggs with 1/4 cup (50 mL) water; season with salt and pepper. Spray an 8 inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium high heat. Pour in one third of egg mixture. Ass mixture sets at the edges, with spatula, gently push cooked portions towards centre. When eggs are almost set, slide onto a warm plate. Repeat with remaining egg mixture to make 2 more omelettes, stacking them onto a plate. Roll the stack of omelettes together to form a cylinder. Slice crosswise into thin shred. Divide the shredded omelettes between two serving plates. Top with tomato pasta sauce and serve with saut€ed vegetables.

Preparation: 10 minutes

Cooking: 12 minutes