Alex's Low Effort Frozen Vegetable Omelet

• hidangan: 1 small omelet

Bahan-bahan

Omelette:

2 eggs

2 tablespoons water

1/8 teaspoon salt

Dash pepper

2 teaspoons butter

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Vegetables:

1/2 cup frozen vegetables

Olive oil

Soy sauce

Garlic powder

Arahan

Vegetables (make these first):

Add the olive oil to a large frying pan before turning the stove on. Turn the heat on to high and then add the bag of frozen vegetables to the pan.

Once the oil begins sizzling, toss the vegetables around and flip them over in the pan to saute. Continue cooking and stirring them every minute for about 4 minutes or until the vegetables are starting to brown. Then reduce the heat to medium and continue cooking for about 3 minutes.

Just before removing from heat, add soy sauce and garlic powder. Stir to coat, then remove. Set aside.

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Omelette:

Use a fork to beat eggs, water, salt and pepper until combined. Set aside.

In 8-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Tilt pan from side to side to coat bottom. Pour in egg mixture.

Use wooden spoon or heat-proof spatula to gently push cooked egg portions from edges toward the center of the skillet so that uncooked egg mixture reaches the hot pan.

Continue cooking, tilting pan, and gently moving cooked portions of egg mixture as needed until top surface of eggs is thickened and no visible liquid remains.

Place cooked vegetables on one side of the omelet. Use spatula to fold omelet in half. Slide omelet onto serving plate. Serve immediately.