Hello pretty!
Finally it's Friday! We finish the week with a healthy option on the tablecloth, a recipe that caresses the palate and all the nooks and crannies of your taste buds. Whether you want to welcome the weekend in a slightly more way veggie as if you want to innovate between stoves, I recommend that you follow the step by step of this carrot, celery and chives omelette.
Possibly the omelette is one of the permanent staples of any recipe book, therefore, as it is a recipe in which it is almost impossible to get bad, I encourage you to innovate and share your delicacies with us. Customize your omelette and tell us in the comments section how it turned out.
We keep reading the even days of each month. #bonprofit
- 1 cebolla
- 1 stick celery
- 1 branch of chives
- Carrots 5
- 3 eggs
- 2 tablespoons of whole milk
- Salt and pepper to taste
- We wash and peel the carrots. We use the peeler to extract carrot strips. We reserve them.
- We wash and clean the celery.
- Cut the onion julienne style and reserve.
- In a wok, with a drop of oil, sauté the carrot, celery and onion at the same time for about 3 minutes. We remove from the heat and reserve.
- We beat the 3 eggs, add 2 tablespoons of whole milk and add the result of our wok.
- In a frying pan, we heat 1 tablespoon of oil over medium heat.
- Add the mixture and sprinkle the chopped chives on top.
- Let the tortilla cook over medium heat for about 15 minutes, shaking from time to time so that it does not stick. When the center is cooked (it is no longer wet) we will turn the tortilla (with the help of a plate.
- Let it brown on the other side for another 3 minutes.
- We remove, plate and that's it!