Potato and Vegetable Omelet (Bulgarian Style)

Nutrition Notes

Ingredients

• 4 ounces frozen peas
• 1 medium red pepper, diced
• 2 tablespoons chopped fresh parsley
• 1 1/2 lbs potatoes (about 3 medium-sized)
• 6 large eggs
• 2 ounces dairy-free cheese alternative, grated
• 1 medium red onion, chopped
• 2-4 tablespoons olive oil
• 1 garlic clove, crushed
• Salt and black pepper

Preparation

1. 1

   Step 1

   Peel and cut the potatoes into 1/2 - 3/4 inch cubes. Cook in boiling, salted water for 5 minutes or until tender. Drain.
2. 2

   Step 2

   While the potatoes are cooking, chop the onions and peppers, and crush the garlic.
3. 3

   Step 3

   Heat half of the oil in a large frying pan, add the onions and garlic, and cook for 4 minutes. Then, add the red pepper and peas, and cook for 3 minutes. Transfer to a plate.
4. 4

   Step 4

   Heat the remaining oil in the pan, add the potatoes, and cook for 8 minutes, stirring occasionally. Add the onion mixture and sprinkle the parsley, mixing well with the potatoes.
5. 5

   Step 5

   In a separate bowl, beat the eggs, add the dairy-free cheese, and season with salt and pepper to taste.
6. 6

   Step 6

   Pour the egg mixture evenly over the potato and vegetable mixture in the pan. Reduce the heat and cook for about 10 minutes or until the eggs are set.
7. 7

   Step 7

   Serve the omelette hot or at room temperature.

8. Bon appetit!