Description
A comforting and nutritious Vegetable Omelette made with fresh vegetables, herbs, and cheese, perfect for breakfast or brunch.
Ingredients
Scale
- 2–3 large eggs
- 1/2 cup bell peppers, chopped
- 1/2 cup spinach, chopped
- 1/4 cup onions, chopped
- 1/2 cup mushrooms, chopped
- 1/4 cup cheese (cheddar or feta)
- 1 tablespoon butter or oil
- Salt and pepper to taste
- Fresh herbs (parsley or chives) for garnish
Instructions
- Wash and chop your vegetables into small, evenly-sized pieces.
- In a bowl, crack 2-3 large eggs and whisk them with a splash of milk or cream (optional). Season with salt and pepper.
- Melt a tablespoon of butter in a non-stick skillet over medium heat.
- Add the chopped vegetables and sauté until softened, about 3-5 minutes.
- Pour the whisked eggs over the vegetables, ensuring even coverage.
- Sprinkle cheese and fresh herbs over the top while the eggs are still slightly runny.
- Once the edges are set, carefully fold one side over the other and cook for another minute.
- Slide the omelette onto a plate, garnish with extra herbs, and serve immediately.
Notes
Feel free to customize with your favorite vegetables or cheese. Avoid overfilling the omelette for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 300mg
Keywords: omelette, breakfast, vegetarian, eggs, vegetables