Omelette with leftover vegetables

• Preparation time: 25 minutes
• Cooking time: 25 minutes
• difficulty: Bassa

La omelette with leftover vegetables It has two major advantages. First, it allows us to avoid wasting, and reuse, food that often remains on our tables. Second, it's an easy recipe that can be made year-round, with any type of greens and vegetables, following the quantities indicated here. And it's a dish that can be served either as a first course or a second course. 

Ingredients for people 6

• 200g of courgettes (but also aubergines, artichokes, broccoli, etc...)
• 250 g of pumpkin 
• 300 of potatoes 
• 100g broccoli 
• 3 teaspoons of oil 
• 1 onion 
• 1 red pepper 
• 2 tablespoons of parsley 
• 3 eggs 
• 2 egg whites 

Preparation

• Steam cook courgettes, pumpkins, potatoes, broccoli until they are tender. Then place them in a bowl. 
• Heat 2 tablespoons of oil In a 22 cm nonstick pan, add the onion and bell pepper and cook for 3 minutes. Add the steamed vegetables, add the parsley and stir.  
• Heat the pan with the remaining oil. Add all the vegetables and mix. Beat the eggs with the whites, then add them to the pan, shaking well to spread the mixture. 
• Cook over medium heat until the eggs are set. Wrap the pan handles in a thick cloth to protect them from the heat, then place the pan in the oven to firm up the surface of the omelette (prick it with a fork to see if it's cooked through). 
• Size in wedges and servants.

Read also: 

• Zucchini Flower Frittata: The Recipe
• Pasta Frittata: The Asparagus Recipe That Uses Leftovers
• Artichoke Frittata: The Baked Recipe
• Homemade omelette with leftover pasta