Leeks, a favorite in Irish cooking, are combined with leftover boiled cabbage and carrots in this omelet. The vegetables from the previous day are sautéed in butter, then cooked with eggs. Quick and practical, it is also easy to pack in a lunchbox.
Melt the butter in a frying pan and sauté the leeks for 3 minutes, until softened. Add the leftover boiled cabbage and carrots and stir for another 2 minutes.
Beat the eggs with salt and pour over the vegetables. Cook over medium heat for 3 minutes, until the edges are set but the center is still slightly runny.
Fold the omelet in half with a spatula and cook for another 2 minutes, until lightly browned underneath. Serve hot.
Drain the leftover boiled vegetables thoroughly in a colander before using them. Excess water will make the omelet watery and prevent the eggs from cooking properly. Allergens: contains eggs, milk and dairy products.
Pırasayı 3 dakika yerine 5 dakika kavurduğumda daha yumuşak bir doku elde ettim ama toplam pişirme süresi biraz uzadı. Kalan sebzeleri iyice süzmeme rağmen omletim biraz sulu kaldı, belki bende sebze miktarı fazlaydı.
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