Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, thick omelet with butternut squash and peas. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate. I scooped the squash out with a spoon, added butter, salt & pepper, mashed it and served it on Thanksgiving. Thanks for a great, simple recipe!
Thick Omelet with Butternut Squash and Peas is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Thick Omelet with Butternut Squash and Peas is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have thick omelet with butternut squash and peas using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Thick Omelet with Butternut Squash and Peas:
- Get 3 eggs
- Take 1/4 cup grated butternut squash
- Take 2 tbsp frozen peas
- Prepare 1/2 onion, diced
- Make ready 1 tbsp oil
- Make ready 1/4 tsp salt
- Prepare 2 tsp powdered broth
This vegetarian main dish of pasta tossed with butternut squash, peas, and a creamy Parmesan sauce makes a great family dinner. This content is created and maintained by a third party, and imported. Simple roasted butternut squash with cinnamon, brown sugar and a little cayenne. We love butternut squash and this recipe is our favorite way to cook it!
Instructions to make Thick Omelet with Butternut Squash and Peas:
- 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.
Pare the squash and remove seeds. You could use frozen pre-cut butternut squash cubes as a shortcut! Can I swap the butternut squash for something else? I think sweet potatoes would work well as a replacement. Can I skip the coconut milk in this recipe?
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