FLAT OMELET WITH RUTABAGA
Steps:
- Put 2 tablespoons olive oil in an 8- or 10-inch nonstick skillet, and turn heat to high. Add rutabaga and about 1/3 cup water, watching out for spatters. Cook, stirring occasionally, until rutabaga separate and are soft looking and the water has evaporated. Continue to cook, sprinkling with salt and pepper, until they begin to brown, about 5 minutes more. Turn heat to low.
- Beat eggs with some salt. Add remaining olive oil to pan and pour eggs over rutabaga, using a wooden spoon to distribute the vegetable evenly if necessary. Cook, undisturbed, until the eggs are barely set, 5 to 10 minutes. Grate Parmesan over the top and serve hot, warm or at room temperature.
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Elizabeth Salceda
elizabeth-salceda@gmail.comThis omelet is perfect for a quick and easy breakfast. It's also a great way to use up leftover vegetables.
Amjad Raja
araja@yahoo.comI love how versatile this recipe is. You can add any vegetables or cheese that you like.
Md Azmir
azmir.m1@hotmail.comThis omelet is a great source of protein and fiber. It's a healthy and satisfying meal that will keep you full all morning long.
Kat Vida
vida-kat3@hotmail.comI'm going to try this recipe with other vegetables, like zucchini or bell peppers. I think it would be a great way to get more vegetables into my diet.
Sheila Black
blacksheila51@aol.comI used a non-stick skillet and the omelet cooked perfectly. It was so easy to flip and didn't stick at all.
Kentriva Kivuvu
kentriva.kivuvu@gmail.comI added some chopped spinach to my omelet and it was delicious! The spinach added a nice pop of color and nutrients.
Thomas Crawshaw
t.c@hotmail.comThis was a great way to use up some leftover rutabaga. The omelet was fluffy and flavorful, and the rutabaga added a nice crunch.
leriche jonathan
jonathan.leriche@gmail.comI'm not a fan of rutabaga, but I really enjoyed this omelet. The rutabaga was cooked perfectly and added a nice sweetness to the dish.
Babayanju Racheal
b-racheal@hotmail.comThis omelet is perfect for a quick and easy breakfast. It's also a great way to use up leftover vegetables.
Md sieyam Md sieyam
m-sieyam@aol.comI love how versatile this recipe is. You can add any vegetables or cheese that you like.
Alfaf Ali
a.alfaf34@hotmail.co.ukThis omelet is a great source of protein and fiber. It's a healthy and satisfying meal that will keep you full all morning long.
Anastasia Windsor
a78@yahoo.comI'm going to try this recipe with other vegetables, like zucchini or bell peppers. I think it would be a great way to get more vegetables into my diet.
Curtis Phifer
curtis-p17@gmail.comI used a non-stick skillet and the omelet cooked perfectly. It was so easy to flip and didn't stick at all.
wasantha kumara
k@gmail.comI added some chopped spinach to my omelet and it was delicious! The spinach added a nice pop of color and nutrients.
Sean Michael
sm@hotmail.comThis was a great way to use up some leftover rutabaga. The omelet was fluffy and flavorful, and the rutabaga added a nice crunch.
Alex fortnight
fortnightalex14@aol.comI'm not a huge fan of rutabaga, but I really enjoyed this omelet. The rutabaga was cooked perfectly and added a nice sweetness to the dish.
Phillip Grindstaff
g-p11@aol.comThis recipe was a hit! My family loved the sweet and savory flavor of the rutabaga in the omelet. It's a great way to use up leftover rutabaga, too.
Rylee Young
r.y11@hotmail.comI made this flat omelet with rutabaga for breakfast this morning and it was so good! The rutabaga added a great flavor and texture to the omelet, and it was really filling. I'll definitely be making this again.
Stevinblaine Pascal
pascal.stevinblaine70@hotmail.frThis flat omelet with rutabaga was a delicious and easy-to-make meal. The rutabaga added a nice sweetness and crunch to the omelet, and the overall flavor was very satisfying. I would definitely recommend this recipe to anyone looking for a quick and