Introduction
A Vegetable Omelette is a versatile and nutritious dish that makes for a satisfying breakfast, brunch, or even a light dinner option. Filled with a colorful array of sautéed vegetables and savory cheese, this omelette offers a delightful combination of flavors and textures that are sure to please the palate. Whether enjoyed plain or with a side of toast or salad, this dish is a delicious way to incorporate more vegetables into your diet.
What’s Unique About This Recipe
This recipe stands out for its emphasis on fresh, seasonal vegetables, which add both flavor and nutritional value to the omelette. The use of a variety of colorful vegetables not only makes the dish visually appealing but also ensures a diverse range of vitamins, minerals, and antioxidants. Additionally, the addition of cheese adds a creamy richness that complements the vegetables perfectly, making each bite a delight to savor.
Ingredients
- 3 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- 1/2 cup mixed vegetables (such as bell peppers, onions, mushrooms, spinach, tomatoes)
- 1/4 cup shredded cheese (such as cheddar, mozzarella, or feta)
- Optional: chopped herbs (such as parsley, chives, or basil) for garnish
Nutrition
Each serving of Vegetable Omelette approximately contains:
- Calories: 250
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 380mg
- Sodium: 350mg
- Carbohydrates: 6g
- Fiber: 2g
- Sugars: 3g
- Protein: 16g
Step by Step Instructions
Step 1: Prepare the Vegetables
- Heat the olive oil or butter in a skillet over medium heat.
- Add the mixed vegetables to the skillet and sauté until they are tender, about 5-7 minutes. Season with salt and pepper to taste.
Step 2: Beat the Eggs
- In a small bowl, beat the eggs with the milk until well combined. Season with salt and pepper to taste.
Step 3: Cook the Omelette
- Pour the egg mixture into the skillet with the sautéed vegetables.
- Allow the eggs to 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 underneath.
- Continue cooking until the eggs are mostly set but still slightly runny on top.
Step 4: Add the Cheese and Fold
- Sprinkle the shredded cheese evenly over one half of the omelette.
- Using the spatula, fold the other half of the omelette over the cheese to form a half-moon shape.
- Cook for another minute or until the cheese is melted and the omelette is cooked through.
Step 5: Serve and Garnish
- Slide the omelette onto a plate and garnish with chopped herbs if desired.
- Serve hot with a side of toast or salad.
Serving Tips
Serve the Vegetable Omelette immediately while it’s hot and the cheese is still gooey. For a complete meal, pair it with whole grain toast, a side of mixed greens, or fresh fruit.
Storage Tips
Vegetable Omelettes are best enjoyed fresh, but if you have leftovers, you can refrigerate them in an airtight container for up to two days. Reheat in the microwave or on the stovetop until warmed through.
FAQs
Q: Can I add meat to the omelette? A: Yes, cooked bacon, ham, or sausage can be added for extra protein and flavor. Just ensure they are fully cooked before adding them to the omelette.
Q: Can I make a dairy-free version of this omelette? A: Yes, you can omit the cheese or use a dairy-free alternative such as vegan cheese or nutritional yeast.
This Vegetable Omelette is a delightful way to start the day with a nutritious and flavorful meal. It’s easy to customize with your favorite vegetables and cheese, making it a versatile dish that can be enjoyed any time of day.