Skip to main content

Fast Food Dishes by Garden Chef: Corned Beef - Veggie Omelette

Thinking of a dish to serve for breakfast? Or pack lunch for kids? You might want to try this!





For the past weeks, office work has seemed to drain my energy that when I get home I just prefer to prepare simple and easy-to-cook dishes.  Here's exactly one of those quick veggie and egg dishes that I cook for dinner or lunch the following day --- Corned beef-veggie omelette. Here's how.




Ingredients:
oil
1/2 large onion, sliced
1 can corned beef 
1/2 carrot, sliced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 small broccoli florets 
1 large tomatoes, sliced
pinch of salt, ground pepper and other spices of choice (allspice, thyme)
3 eggs, beaten
1 tbsp leeks

Steps:

  1. Heat oil in pan. 
  2. Saute onion and corned beef. 
  3. Add carrots, bell peppers, broccoli and tomatoes. Simmer. 
  4. Transfer sauteed mixture to a platter. Set aside.
  5. Heat oil in pan. Add 3/4 of beaten egg mixture.
  6. Allow egg mixture to settle at bottom of pan.
  7. Spread sauteed corned beef and veggies over egg omelette.
  8. Pour remaining beaten egg over corned beef and veggie mixture. 
  9. Simmer for 1 minute. Top with leeks.
  10. Serve hot with rice or as toppings on wheat bread.



Hmmm... I just love how it turned out! I wonder if there would still be half of this left in the morning!??



===============
Linking to:
Life on Lakeshore Drive

Comments

Most popular posts

Pesto Spanish Sardines Pasta: A Remake

There's a saying that goes, "One is enough, two is too much..." Uh uhhh, not for this!!! I'm referring to the Spanish Sardines Pasta which was my welcome post this year. My daughter, Ayana Grace, bought a bottle of pesto from the grocery store last month (she usually does...we seldom run out of pesto sauce in our cupboard) and I just wasn't able to resist making another try of the Pesto Spanish Sardines Pasta so here it is... Ingredients: 2 tbsps reserved oil from bottled sardines 2 tbsps olive oil 1 tbsp minced garlic 1/4 cup diced tomato 1 cup flaked Spanish sardines 1/3 cup Pesto sauce 1/4 cup pitted black olives 1/4 cup button mushrooms 1/2 kilo pasta noodles, cooked according to package instructions salt and pepper to taste Whole pieces of Spanish sardines (1 piece as topping per serving) Parsley for garnish   Steps: In a large saute pan, heat oil from sardines. Add olive oil as needed. Saute garlic until fragrant. Add diced

Ensaladang Mustasa

It's back to work today, after five days of rest, something I've been looking forward to. As if the  long Christmas holiday vacation was not enough :) Well, days just seem to fly so fast! Thanks to the additional non-working holidays brought about by the Pope's visit to my country, the Philippines. I had time to relax, stay at home, bond with family and yes, sort picture files in my computer. In between social networking, of course, I cooked for my family. With my husband home, there has to be fish and vegetables on the dining table. There was a bunch of mustasa (mustard) leaves left in the vegetable bin. What could be a better and perfect partner to fried fish than Ensaladang Mustasa (Mustard Salad)? Very simple and easy, here's how I did it. Ingredients: 1 bunch of mustasa leaves Rock salt 2 medium-sized tomatoes, sliced 1 small onion, sliced thinly 3 tbsps vinegar Iodized salt, ground pepper and sugar to taste Steps: 1. Cut mus

Ensaladang Alugbati (Malabar Spinach Salad)

This post appeared in my Facebook memories today. I'm glad it did! I featured this salad in my FB page a year ago.  Alugbati  (Malabar Spinach)  Salad (Ensaladang Alugbati). This came up when I received for the first time this bouquet of alugbati from Erik, my officemate. He shares with us fruits and veggies fresh from his garden.