Easiest Way to Autumn To Try At Home Omlatte with Capsicum

Easiest Way to Autumn To Try At Home Omlatte with Capsicum Delicious, fresh and tasty.

Omlatte with Capsicum. In a bowl beat the eggs, milk, salt and pepper. In a medium frypan on a medium heat saute the capsicum, mushroom and onion in the butter. When soft add the egg mixture.

Once the veggies are soft, follow the rest of the recipe as is.

See recipes for Omelette with salmon, red capsicum and kale too.

This Western omelette truly tastes like the West, thanks to nicely browned onions, bell peppers, and ham, and a pinch of smoked paprika to give it all a whiff of campfire smoke.

You can cook Omlatte with Capsicum using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Omlatte with Capsicum

1. You need 2 of eggs.

2. You need 1 of capsicum.

3. You need 1 of tomato.

4. You need of Green coriender.

5. You need 1 of medium onion.

6. It’s of Oil for fry.

7. Prepare of Salt and red chilli.

We use Green bell pepper, yellow bell pepper, and red bell pepper capsicums for making.

Place peppers cut side up in a large baking dish.

Meanwhile, beat together eggs and milk.

To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.

Omlatte with Capsicum step by step

1. Cut veggies.

2. Mix well with eggs and put in to tha pan for fry.

3. Ready to serve.

When butter foams, pour egg mixture in all at once.

Arrange roasted pepper and cheese on half of the omelet; fold unfilled half over filling.

Gently slide omelet out onto a warm plate.

If desired, top with additional roasted pepper and cheese and serve with orange wedges.

In a small bowl, whisk the eggs, water, salt and pepper.