The Reverse Crunch
Spanish Omelette
Ingredients
1 tbs oil
1 red onion, sliced into strips
4 garlic cloves, finely chopped
1 cup carrot, diced
1½ cup parsnip, diced
1½ cups pumpkin, diced
1 whole red capsicum, diced
1 cup zucchini, diced
8 eggs
½ cup water
Dash of sage
Dash of mixed herbs
Salt and pepper
Handful fresh parsley, chopped
1 tbs oil
1 red onion, sliced into strips
4 garlic cloves, finely chopped
1 cup carrot, diced
1½ cup parsnip, diced
1½ cups pumpkin, diced
1 whole red capsicum, diced
1 cup zucchini, diced
8 eggs
½ cup water
Dash of sage
Dash of mixed herbs
Salt and pepper
Handful fresh parsley, chopped
Instructions
Pre-heat oven to 180 degrees Celsius (fan forced). In a pan heat oil and lightly fry onion and garlic until partly softened. Add carrot, parsnip and pumpkin with a dash of water. Cover to steam stirring occasionally until nearly cooked. Add capsicum and zucchini and continue cooking until all vegetables are fully cooked. In a mixing bowl, beat together eggs, water, herbs, salt and pepper. Place vegetables in an oven proof dish and pour over beaten egg mixture, sprinkling parsley on top. Bake in a pre-heated oven for 15-20 minutes, or until eggs are set. Leave to cool slightly before serving.
Pre-heat oven to 180 degrees Celsius (fan forced). In a pan heat oil and lightly fry onion and garlic until partly softened. Add carrot, parsnip and pumpkin with a dash of water. Cover to steam stirring occasionally until nearly cooked. Add capsicum and zucchini and continue cooking until all vegetables are fully cooked. In a mixing bowl, beat together eggs, water, herbs, salt and pepper. Place vegetables in an oven proof dish and pour over beaten egg mixture, sprinkling parsley on top. Bake in a pre-heated oven for 15-20 minutes, or until eggs are set. Leave to cool slightly before serving.
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