Vegetable omelet

Name: Vegetable omelet
Yield: 10-serving
Ingredients: 1 Cup Potato , boiled; 1 Cup pumkin , boiled; 1 Cup carrot , boiled; 1 Cup Eggplant , boiled; 1 Cup Zucchini , boiled; 6 eggs; 1/2 Cup milk concentrate; salt Pepper &; Pinch Thyme , dried; Pinch Cumin; 1 Tablespoon Nigella; 1 Teaspoon lime Juice; 1 Tablespoon Mustard; 6 Tablespoons Flour; 1 1/2 Teaspoons Baking powder

1 cook is planning to make this

Heba El Barassi @cook_7799003

Benghazi, Libya

perfect for any time of the day not only breakfast ^^

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Ingredients

15 mins

10-serving

1 Cup Potato , boiled
1 Cup pumkin , boiled
1 Cup carrot , boiled
1 Cup Eggplant , boiled
1 Cup Zucchini , boiled
6 eggs
1/2 Cup milk concentrate
salt Pepper &
Pinch Thyme , dried
Pinch Cumin
1 Tablespoon Nigella
1 Teaspoon lime Juice
1 Tablespoon Mustard
6 Tablespoons Flour
1 1/2 Teaspoons Baking powder

Cooking Instructions

1

Boil all vegetable let them to cool down then chop them to miduim size cubes season them with salt and pepper
2

Mix eggs + milk + all flavors + salt and pepper
3

Mix flour + bp
4

Mix all together (eggs squash + flour + vegetable) softly.
5

Spread some butter all over your tajin and pour the mixture in and bake in the oven on 180 degrees