Vegetable medley tortilla

Name: Vegetable medley tortilla
Prep time: 10 min
Cook time: 25 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 1 bag frozen vegetable medley: peas, green beans, and carrots; 3 eggs; 5 egg whites; Pink Himalayan salt; Black pepper

Eggs

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Today I'm making a vegetable medley tortilla to give our everyday Spanish omelet a fresh twist and make good use of that bag of frozen veggies I always keep on hand. With peas, green beans, and carrots, I can whip up a colorful, homemade dish without having to peel or chop a thing.

This frozen vegetable omelet uses three whole eggs and five egg whites, making enough for three servings. To make sure it turns out great, drain the cooked vegetables thoroughly before mixing them with the egg and set it over low heat. It's ready in about 35 minutes and is super practical for an easy lunch or dinner.

To switch up your weeknight dinners, try my Zucchini and turkey tortilla and my Egg white tortilla with peppers, garlic, and whole egg, two great ways to keep combining eggs and veggies.

Prep: 10 minCook: 25 minServes: 3

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Ingredients

Here are the ingredients you need for this recipe

1 bag frozen vegetable medley: peas, green beans, and carrots
3 eggs
5 egg whites
Pink Himalayan salt
Black pepper

Step by step

Method

1Rinse the vegetables and add them to a skillet.
2Add a couple of glasses of water and cook until the liquid has fully reduced and the veggies are cooked through.
3In a bowl, beat the whole eggs together with the egg whites.
4Add the cooked vegetables to the bowl and season to taste with salt and pepper.
5Let rest for a couple of minutes.
6Pour the mixture into a small, deep non-stick skillet and cook over low heat.
7Flip the tortilla with the help of a lid or plate and cook the other side.
8All done! Our vegetable medley tortilla is ready.

Frequently asked questions

Can I make this tortilla with fresh vegetables instead of frozen?

Yes, you can use fresh peas, green beans, and carrots. Cook the vegetables until tender and drain them very well before mixing with the eggs and egg whites; cooking time will depend on the size of the pieces.

How do I prevent the vegetable tortilla from getting watery?

Drain the vegetables thoroughly after cooking. If there is still excess moisture, sauté them in a hot dry pan for a minute so it evaporates before mixing them into the eggs.

How long will this vegetable tortilla keep in the fridge?

As long as it is fully cooked through, you can store it in an airtight container in the fridge for up to two days. Put it in the fridge within two hours of cooking and reheat only the portion you plan to eat.