Thick Omelet with Butternut Squash and Peas
Thick Omelet with Butternut Squash and Peas. Make Thick Omelet with Butternut Squash and Peas using 7 ingredients and 5 steps easily.
Ingredients
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3 of eggs
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1/4 cup of grated butternut squash
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2 tbsp of frozen peas
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1/2 of onion, diced
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1 tbsp of oil
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1/4 tsp of salt
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2 tsp of powdered broth
Steps
- Crack eggs and whisk with salt and powdered broth.
- Using low heat, stir-fry onion in oil until translucent. Add peas until they are soft. Then add butternut squash.
- When the butternut squash is half-cooked, spread the mixture evenly on the skillet.
- Pour eggs into the pan and cover. Use the lowest setting on your stove, and wait.
- 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.
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