Vegetable Omelette
This simple and quick vegetable omelette is a perfect breakfast or light meal. Whisked eggs are cooked until set, then filled with a colorful medley of sautéed vegetables, offering a nutritious and satisfying dish.
An original recipe by Forkin
- Total time
- 18 min
- Serves
- 1
- Difficulty
- Easy
- Per serving
- 246 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcsegg
- 1 tbspmilk(optional)
- 1 tspolive oil
- 0.25 tspsalt
- 0.13 tspblack pepper, freshly ground
vegetables
- 0.25 pcsyellow onion, finely chopped
- 0.25 pcsbell pepper, finely chopped
- 1 cupspinach, roughly chopped
- 3 pcscherry tomato, halved
garnish
- 1 tbspcheese, shredded, e.g. cheddar or mozzarella(optional)
Equipment
frying pan · spatula · bowl · knife · whisk · cutting board
The method
Step by step
- 1
Heat olive oil in a non-stick frying pan over medium heat.
About 1 min
- 2
Add the chopped yellow onion and bell pepper to the pan and sauté for 3-4 minutes until softened.
About 4 min
- 3
Stir in the spinach and cherry tomatoes, cooking for another 1-2 minutes until the spinach wilts.
About 2 min
- 4
Remove the cooked vegetables from the pan and set aside in a small bowl.
- 5
In a separate bowl, whisk the eggs with milk (if using), salt, and black pepper until well combined and slightly frothy.
About 1 min
Cook’s note: Whisking thoroughly incorporates air, making the omelette fluffier.
- 6
Return the frying pan to medium heat; if needed, add a tiny bit more olive oil.
- 7
Pour the egg mixture into the hot pan, tilting to evenly coat the bottom.
- 8
Cook the eggs for 2-3 minutes without stirring, until the edges are set and the center is mostly firm but still slightly moist.
About 3 min
Cook’s note: Do not overcook the eggs; a slightly moist center makes for a tender omelette.
- 9
Spoon the cooked vegetables over one half of the omelette.
- 10
If using, sprinkle the shredded cheese over the vegetables.
- 11
Carefully fold the other half of the omelette over the filling using a spatula.
- 12
Slide the omelette onto a plate and serve immediately.
Per serving
Nutrition
- Calories
- 245.5kcal
- Protein
- 15.7g
- Carbs
- 11.4g
- Fat
- 16g
- Fibre
- 2.8g
- Sugar
- 6.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover omelette in an airtight container in the refrigerator.
Reheat gently in a microwave or a non-stick pan over low heat until warmed through.
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