Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, iranian colorful vegetables omelet. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Iranian colorful vegetables Omelet is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Iranian colorful vegetables Omelet is something that I have loved my entire life.
Iranian colorful vegetables Omelet My Iranian friend showed me this omelet. It's so easy to make and so colorful and delicious. Aunty Eiko's international cuisine experience Japan Yokohama. Kuku Sabzi is a traditional Persian omelet typically served at Nowruz (Persian New Year) –the herbs symbolizing rebirth, and the eggs symbolizing fertility.
To get started with this particular recipe, we must first prepare a few ingredients. You can have iranian colorful vegetables omelet using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Iranian colorful vegetables Omelet:
- Make ready 50 g leek
- Take 1 carrot
- Take 1/2 red paprika
- Take 1 yellow paprika
- Prepare 3 green pepper
- Make ready 3 pieces garlic
- Get 1 potato
- Get 3 tablespoon fried onion
- Get 4 eggs
- Prepare 4 tablespoon flour
- Prepare 2 teaspoon salt
- Take 1/2 teaspoon turmeric powder
- Get Black pepper
You can use olive oil, coconut oil, or sesame oil. Instead of eggs, you should use tofu cheese or chickpea flour. In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat.
Steps to make Iranian colorful vegetables Omelet:
- Chop all the vegetables finely(except potato)
- Shred potato
- Mix all together
- Fry egg mixture on pan with salad oil. (Low heat)
- Fry the other side till good color
- Iranian dinner she made. Iranian soup and celery chicken curry
In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Cut the cherry tomatoes, red pepper and spinach leaves. Melt the butter in the frying pan. Beat the eggs with a fork and season with salt and pepper.
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