Evo Italian Breakfast Omelette
Preparation time: 10 minutes
Cooking time: 7-8 minutes
Difficulty level: Easy
100 ml EVO Egg
4-5 cherry tomatoes, halved
5-6 spinach leaves, washed & dried
¼ cup button mushrooms, sliced
20 gms farfalle pasta, boiled
Salt to taste
Black pepper powder to taste
2 tbsp oil
Slice the cherry tomatoes in two halves, cover and set aside till in use.
Chop the roots of the spinach, sort them out, wash and dry using a paper towel.
Clean and cut the mushroom in medium thick slices.
Boil water with some salt and oil in it, add the pasta and boil for 6-7 minutes.
Drain the boiled pasta, add ice cubes and set aside till in use.
Note: Topping the boiled pasta with ice cubes helps in preventing the pasta from sticking as well as stops the further cooking from its own heat.
Add EVO egg to a bowl along with salt & pepper to taste. Whisk well and cook.
Heat some oil in a non-stick pan, on a medium low flame and pour the EVO liquid egg to make an omelette.
Allow the omelette to cook for a few seconds, as it begins to semi-set add the toppings on the omelette. (cherry tomatoes, spinach and boiled pasta)
Cover with a lid and allow to cook on a low flame until completely cooked.
Gently scrape the sides of the omelette with the help of spatula and transfer the omelette to a serving plate.
Sprinkle some more black pepper powder on top to garnish.
Serve hot with choice of accompaniment.