This Carrot, Potato, and Cucumber Omelet is a delightful twist on the classic omelet, incorporating a colorful array of vegetables and savory ham. Bursting with flavors and textures, it makes for a satisfying meal any time of day. The addition of mozzarella cheese and aromatic spices elevates this dish to a whole new level of deliciousness.
Whether served hot off the pan or chilled for a picnic, this omelet is sure to impress with its wholesome ingredients and hearty appeal. Let’s dive into how to create this flavorful dish that combines vegetables, protein, and cheese in a harmonious blend.
Ingredients:
- 1 carrot
- 1 cucumber
- 1 potato
- 3 eggs
- 150g ham
- 3 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon black pepper
- parsley to taste
- 1/2 cup wheat flour
- 1 tablespoon baking powder
- oil
- mozzarella to taste
- oregano to taste
Method:
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Preparation:
- Grate the carrot, cucumber, and potato.
- Dice the ham and mince the garlic cloves.
- In a bowl, combine grated vegetables, diced ham, minced garlic, salt, black pepper, and parsley.
- Add eggs and mix well.
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Adding Dry Ingredients:
- Mix in wheat flour and baking powder until well combined.
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Cooking:
- Heat olive oil in a frying pan, ensuring it coats the pan evenly.
- Pour the mixture into the pan, spreading it out evenly.
- Cover the pan and cook over medium heat until the bottom is golden brown and the top is set.
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Flipping and Finishing:
- Place a plate over the pan and carefully flip the omelet onto the plate.
- Slide the flipped omelet back into the pan to cook the other side.
- Sprinkle mozzarella cheese and oregano over the top.
- Cover and cook until the cheese melts and the omelet is cooked through.
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Serving:
- Slide the omelet onto a serving plate.
- Cut into wedges and serve hot.
Enjoy your delicious Carrot, Potato, and Cucumber Omelet!
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