Omelette pan

This post shares some inspiration to a more simple dish that is really quick to make, but still delicious. A frying pan omelette filled with yummy vegetables, from the home delivery that we had.

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Simple omelette lunch!

Making a omelette like this is also a perfect opportunity to make use of leftovers. We had some diced turnip with red onion in the fridge that was just perfect to add!

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Ingredients used in the omelette.

First, carefully brown the sliced onion in a cast iron pan and then add some chopped greens, we had spinach! Also put the leftovers in the pan and let them be warm. The eggs are whisked together with a small amount of water and then poured over the vegetables. Top everything with pretty tomato slices, salt and pepper! Leave at low/medium temperature until the eggs are cooked. It helps to put a lid over the frying pan.

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Stuffed omelette in the cast iron pan.

Look how pretty it became!?

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A perfect paleo lunch.

Served with the omelette was a red cabbage and carrot salad and a perfect avocado half. Top the omelette with a click of butter and sprinkle some olive oil on top.

Enjoy simple cooking!

/Cecilia & Magnus

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One thought on “Omelette pan

  1. That looks beautiful!

    In the US, that would be called a “frittata” because it’s not folded–omelettes are typically folded in half or thirds. Whatever you call t, it’s a great, quick paleo meal ;o)

    I like to give mine a few minutes for the eggs to begin setting on the bottom, and then I pop it under the broiler for 1-2 minutes (watch carefully!) That makes the top puff and turn golden brown.

    Like

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