Thick Omelet with Butternut Squash and Peas

Name: Thick Omelet with Butternut Squash and Peas
Yield: 4 servings
Cuisine: American
Ingredients: 3 eggs; 1/4 cup grated butternut squash; 2 tbsp frozen peas; 1/2 onion, diced; 1 tbsp oil; 1/4 tsp salt; 2 tsp powdered broth

Angela Mertoyono @tenshi

In my kitchen!

Butternut squashes are on sale around here, so I got myself some! I thought about making a simple dish. This one is easy and tasty. I guess I will be making some again soon.

Angela Mertoyono @tenshi

In my kitchen!

Butternut squashes are on sale around here, so I got myself some! I thought about making a simple dish. This one is easy and tasty. I guess I will be making some again soon.

Saved

Ingredients

4 servings

3eggs
1/4 cupgrated butternut squash
2 tbspfrozen peas
1/2onion, diced
1 tbspoil
1/4 tspsalt
2 tsppowdered broth

Saved

Steps

1

Crack eggs and whisk with salt and powdered broth.
2

Using low heat, stir-fry onion in oil until translucent. Add peas until they are soft. Then add butternut squash.
3

When the butternut squash is half-cooked, spread the mixture evenly on the skillet.
4

Pour eggs into the pan and cover. Use the lowest setting on your stove, and wait.
5

It took about five minutes, but it depends on your stove. Check the coloring (it should be even and lighter than the uncooked version) and texture.