Description
A light and fluffy Vegetable Omelette packed with fresh vegetables and herbs, perfect for breakfast or brunch.
Ingredients
Scale
- 2–3 large fresh eggs
- 1/2 cup bell peppers, chopped
- 1/2 cup onions, chopped
- 1/2 cup spinach, chopped
- 1/2 cup tomatoes, chopped
- 1/2 cup mushrooms, sliced
- 1 tablespoon butter or oil
- Salt to taste
- Pepper to taste
- Fresh herbs (parsley, chives, or cilantro) to taste
Instructions
- Start by washing and chopping your chosen vegetables into bite-sized pieces.
- In a non-stick skillet, heat a tablespoon of butter or oil over medium heat. Sauté the vegetables until tender, about 3-5 minutes.
- While the vegetables cook, crack 2-3 eggs into a bowl and whisk until well combined. Season with salt and pepper.
- Pour the egg mixture over the sautéed vegetables, swirling the skillet for even coverage. Cook undisturbed for about 2 minutes.
- Sprinkle fresh herbs over the top and cook for another minute.
- Carefully fold the omelette in half with a spatula and cook for an additional minute. Slide onto a plate and enjoy!
Notes
Experiment with various vegetables and herbs based on what you have on hand. Consider using egg whites for a lighter option or adding cheese for extra flavor.
Nutrition
- Serving Size: 1 omelette
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg
Keywords: vegetable omelette, breakfast recipe, healthy omelette, easy omelette, vegetarian dish