How to Cut Vegetables for an Omelets

Video Transcript

Let's get started with our vegetables first of all. So we have our green onions, red onion, peppers and tomato. Now the peppers and green onion will be for garnish, so I'm going to slice those and keep them separate. Okay. So what we will do here is rinse off our green onions, peppers. Always clean your produce. Tomato and the onion. Now I only need the green. This is for garnish. So I'm going to slice about halfway down and then I'll save the rest of this for later dishes, because this part of the onion you don't want to discard. It's very flavorful. So thinly slice your green onions. When you're slicing, if you can, if you have the wide part of the blade against your knuckle, then you always know where the blade is. Have everything tucked in. A lot of people will chop like this and their hand is away from the knife. It's easy to cut yourself that way. If you have control, like so, you know where the blade is, you know your fingers are tucked in and that's the best way to go. Okay? So that's good for the garnish. And the peppers. What I'll usually do is I'll pop the stem in, pull it out, shake out the seeds. Usually try to break it in half in one piece. Get the seeds out. Pull the inner membrane out like so. Now we want fairly small dice here. So take your time. Don't cut yourself. And one more. Okay and we'll do the same with the yellow pepper. I like the yellow peppers. They're semi sweet. Gives them nice flavor also good color. So when you're looking at this omelet once it's done, you'll have a variety of colors and flavors. Very good. You always want to have color. You want to balance your plate. People taste the food with their eyes before their mouth. Now we will cut the tomato. Cut it in quarters like so. Get rid of the stem end. Now the tomatoes will be going in with the ground beef for our Spanish omelet filling. So I'm going to keep this separate from the garnish. Okay. So I'll put this over here and I'll finish my peppers. I seem to have skipped over that. That's okay.

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