Veggie omelette: Whisk together eggs or egg whites with a variety of chopped vegetables like bell peppers, spinach, onions, and tomatoes. Cook it in a non-stick pan with a little olive oil. Serve with whole grain toast
Ingredients:
- 3 large eggs
- 2 tablespoons milk
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter
- 1/4 cup diced onion
- 1/4 cup diced bell peppers (any color)
- 1/4 cup diced tomatoes
- 1/4 cup sliced mushrooms
- 1/4 cup chopped spinach or kale
- 1/4 cup shredded cheese (such as cheddar or feta)
- Fresh herbs (such as parsley or chives) for garnish (optional)
![](https://foodandbacon.com/wp-content/uploads/2023/06/veggie_omlette_with_diced_onion_diced_bell_peppers_dice_d8752ad1-3523-4fcd-8d64-199d7d941ca3.jpg)
Instructions:
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat the olive oil or butter in a non-stick skillet over medium heat.
- Add the diced onion, bell peppers, tomatoes, mushrooms, and chopped spinach or kale to the skillet. Sauté for a few minutes until the vegetables are softened and slightly cooked.
- Pour the whisked egg mixture into the skillet, making sure it spreads evenly over the vegetables.
- Let the omelette cook undisturbed for a minute or two until the edges start to set.
- Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow any uncooked egg to flow to the edges.
- Sprinkle the shredded cheese evenly over one half of the omelette.
- Carefully fold the other half of the omelette over the cheese-covered half. Press gently with the spatula to seal the omelette.
- Cook for another minute or two until the cheese melts and the omelette is cooked through but still slightly moist in the center.
- Slide the omelette onto a plate and garnish with fresh herbs, if desired.
Serve the veggie omelette hot with a side of toast, fresh fruit, or a glass of orange juice. It’s a versatile recipe, so feel free to customize it with your favorite vegetables, herbs, or cheeses.
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