Description
A vibrant and comforting Vegetable Omelette filled with sautéed vegetables and fresh herbs, perfect for breakfast or brunch.
Ingredients
Scale
- 4 large eggs
- 1/2 cup bell peppers, chopped
- 1/4 cup onions, chopped
- 1/4 cup mushrooms, chopped
- 1/4 cup spinach, chopped
- 2 tablespoons fresh herbs (parsley, chives or thyme)
- 1/4 cup cheese (optional, cheddar or feta)
- 1 tablespoon butter or olive oil
- Salt and pepper, to taste
Instructions
- Chop all your chosen vegetables into small, evenly-sized pieces.
- In a bowl, crack the eggs and whisk them until light and frothy.
- Add butter or olive oil to your skillet over medium heat until shimmering.
- Add the chopped vegetables to the skillet, starting with onions and mushrooms, and sauté for 2-3 minutes.
- Mix in the herbs and sauté for an additional minute.
- Spread the veggie mixture evenly in the skillet, then slowly pour the whisked eggs on top.
- Cook for 3-4 minutes on medium-low heat, lifting the edges gently to allow uncooked eggs to flow to the edges.
- If adding cheese, sprinkle it over half of the omelette and allow it to melt.
- Carefully fold the omelette in half and slide it onto a plate.
- Garnish with fresh herbs or additional veggies, and enjoy hot.
Notes
Feel free to customize with seasonal vegetables; avoid overcrowding the skillet with fillings for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 300mg
Keywords: Vegetable omelette, breakfast recipe, healthy omelette, brunch, easy omelette