Simmered Vegetables with Omelet
Author: Naoko Yoshioka
Recipe type: Main Dish, Breakfast
Cuisine: Japanese
Serves: 4
- 600-800 g fresh mini tomato
- 4 zucchini
- 300 g green kidney bean
- 3-4 branch fresh basil
- 10 eggs
- 2 tbsp olive oil
- 1 tsp salt
- pepper
- Cut the tomato in half and cut the zucchini into roughly. Cut the green kidney bean into 5 cm lengths.
- Place the mini tomato, zucchini, green kidney bean, and basil in a large pot. Cover and steam-simmer until ingredients tender. When the simmered, add the seasoning with salt and pepper.
- Drop the eggs into bowl, and beat briefly and add a pinch of salt. Heat the olive oil in a frying pan, add the beaten eggs, and make omelet.
- Arrange the omelet on a plate, and pour all over the simmered vegetable on the omelet.
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~
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Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2009/09/01/simmered-vegetables-with-omelet/
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