Vegetable and olive omelette
OIL USES: Fry
CHARACTERISTICS:Vegetarian
INGREDIENTS
SERVINGS: 4
- 4 eggs
- 2 tablespoon GOYA® Manzanilla Sliced Green Olives
- 0.5 cup Goya Extra Virgin Olive Oil
- 2 tablespoons
- 1 teaspoon salt
- 1 tablespoon chopped chives
- 1 bell pepper
- 2 chopped carrots
- 4 tomatoes
- 3 twigs aromatic herbs (dill) for decoration
PREPARATION
1
First, prepare the filling. Chop the carrots, peppers and chives. Season with a vinaigrette of olive oil, vinegar and salt, and add the olives.
2
Slice and season the tomatoes which will be served as a garnish. Set aside.
3
Beat the eggs in a large bowl until foamy.
4
Heat the oil in a large pan, and when hot, pour in the beaten eggs as if making a pancake.
5
Turn over and cook to taste.
6
Put on a plate and add the filling, folding the omelette in half.
7
Decorate with aromatic herbs and serve with the seasoned tomato.
