How to Cook Tasty Coleslaw, omelette and veggies

Coleslaw, omelette and veggies. Add the onion and fry for a minute and then pour in the egg mixture and sprinkle salt immediately on low heat. Allow to cook under and then flip over and allow to cook for a minute or two and the omelette is ready. Add onion and sauté over moderate heat until translucent.

Add herbs, season with salt and pepper. Pour beaten eggs over cabbage/onion mixture and mix into vegetables, cook until eggs are cooked. Serve as a side dish with a main meat course or as a main dish with steamed jasmine white rice. You can have Coleslaw, omelette and veggies using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Coleslaw, omelette and veggies

1. It's of Carrots 1 large (diced).
2. It's of Green beans.
3. It's of Green pepper 1 medium (diced).
4. It's of Onion 1 small (diced).
5. It's of Carrot 1 large grated.
6. It's of Cucumber 1 medium diced.
7. Prepare of Lettuce 2 leaves chopped.
8. It's of Cabbage 1/2 of small chopped.
9. You need of Fresh pepper (finely cut).
10. It's of Eggs.
11. It's of Mayonnaise.
12. It's of Veg. Oil.

Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate.

Coleslaw, omelette and veggies instructions

1. For the omelette, cut green pepper in desired bits and also chop onion and fresh pepper and set aside.whisk the green and fresh pepper with the eggs and also set aside. In a pan heat up a little quantity of vegetable oil I would say 1 tablespoon. Add the onion and fry for a minute and then pour in the egg mixture and sprinkle salt immediately on low heat. Allow to cook under and then flip over and allow to cook for a minute or two and the omelette is ready..
2. Wash and dice cucumber,finely chop the cabbage, grate the carrot and chop a little lettuce. Drain excess water and mix with mayonnaise or any salad cream of your choice. I use jargo though. Sprinkle a little white pepper if you have a pinch of sugar and your coleslaw is ready..
3. For the green beans.. Was and cut out both ends. Heat up a tablespoon of butter or oil, add the beans and stir fry sprinkle a little dry pepper and a pinch of salt and fry for about 30sec. And it's ready. Serve with rice, noodles anything..

This tasty protein-rich vegan omelette is stuffed with flavoursome cabbage, pickles, spring onions and coriander leaves. Inspired by Asian flavours, this recipe is infinitely versatile. It also makes for a filling lunch or supper. Cabbage is such a tasty vegetable, yet it rarely gets to be the star of the show. Remove from heat and let the mixture cool.

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