Recipe: Perfect Thick Omelet with Butternut Squash and Peas

Thick Omelet with Butternut Squash and Peas. Crack eggs and whisk with salt and powdered broth. Using low heat, stir-fry onion in oil until translucent. Add peas until they are soft.

The roasted garlic adds a garlicky sweetness to this version. Add the carrots, butternut squash, salt, maple syrup and stock. Heat the vegetable oil in a large Dutch oven over medium heat. You can have Thick Omelet with Butternut Squash and Peas using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Thick Omelet with Butternut Squash and Peas

1. It's 3 of eggs.
2. Prepare 1/4 cup of grated butternut squash.
3. It's 2 tbsp of frozen peas.
4. It's 1/2 of onion, diced.
5. You need 1 tbsp of oil.
6. It's 1/4 tsp of salt.
7. You need 2 tsp of powdered broth.

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Thick Omelet with Butternut Squash and Peas instructions

1. Crack eggs and whisk with salt and powdered broth..
2. Using low heat, stir-fry onion in oil until translucent. Add peas until they are soft. Then add butternut squash..
3. When the butternut squash is half-cooked, spread the mixture evenly on the skillet..
4. Pour eggs into the pan and cover. Use the lowest setting on your stove, and wait..
5. It took about five minutes, but it depends on your stove. Check the coloring (it should be even and lighter than the uncooked version) and texture..

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