Vegetable omelet

Name: Vegetable omelet
Total time: 900 s
Yield: 10-serving
Cuisine: Indian
Ingredients: 1 Cup Potato , boiled; 1 Cup pumkin , boiled; 1 Cup carrot , boiled; 1 Cup Eggplant , boiled; 1 Cup Zucchini , boiled; 6 eggs; 1/2 Cup milk concentrate; salt Pepper &; Pinch Thyme , dried; Pinch Cumin; 1 Tablespoon Nigella; 1 Teaspoon lime Juice; 1 Tablespoon Mustard; 6 Tablespoons Flour; 1 1/2 Teaspoons Baking powder

Heba El Barassi @cook_7799003

Benghazi, Libya

perfect for any time of the day not only breakfast ^^

Heba El Barassi @cook_7799003

Benghazi, Libya

perfect for any time of the day not only breakfast ^^

Saved

Ingredients

15 mins

10-serving

1 CupPotato , boiled
1 Cuppumkin , boiled
1 Cupcarrot , boiled
1 CupEggplant , boiled
1 CupZucchini , boiled
6eggs
1/2 Cupmilk concentrate
salt Pepper &
PinchThyme , dried
PinchCumin
1 TablespoonNigella
1 Teaspoonlime Juice
1 TablespoonMustard
6 TablespoonsFlour
1 1/2 TeaspoonsBaking powder

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Steps

15 mins

1

Boil all vegetable let them to cool down then chop them to miduim size cubes season them with salt and pepper
2

Mix eggs + milk + all flavors + salt and pepper
3

Mix flour + bp
4

Mix all together (eggs squash + flour + vegetable) softly.
5

Spread some butter all over your tajin and pour the mixture in and bake in the oven on 180 degrees