Shredded Omelette Primavera Ingredients 1 small onion, cut into thin wedges 1 red bell pepper, seeded and thinly sliced 1 carrot, thinly sliced 1 cup small broccoli florets 2 teaspoons instant chicken bouillon powder 4 large eggs salt and black pepper to taste tomato pasta sauce, heated, as an accompaniment Procedure Coat a large nonstick skillet with cooking spray, and set over medium heat. Add the onion, the bell pepper, the carrot,the broccoli, 1 tablespoon water, and the chicken bouillon, and saute until the vegetables are crisp-tender. Set the vegetables aside, keeping them warm. In a medium bowl beat the eggs with 1/4 cup water and salt and pepper to taste. Coat an 8-inch nonstick skillet with cooking spray, and heat it over medium-high heat. Pour in one-third of the egg mixture. As the mixture sets at the edges, gently push the cooked portions toward the center, using a spatula. When the eggs are almost set, slide onto a warm plate. Repeat with the remaining egg mixture to make 2 more omelettes, stacking them onto a plate. Roll the stack of omelettes together to form a cylinder, and slice it crosswise into thin shreds. Divide the shredded omelettes between two serving plates, and top with the pasta sauce. Serve with the sauteed vegetables. Serving Information |