BreakfastMain Course

Vegetable Omelette

Name: Vegetable Omelette
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 serving
Cuisine: french
Ingredients: 2 pcs egg; 1 tbsp milk (optional); 0.25 pcs yellow onion finely chopped; 0.25 pcs bell pepper finely chopped; 1 cup spinach roughly chopped; 3 pcs cherry tomato halved; 1 tsp olive oil; 0.25 tsp salt; 0.13 tsp black pepper freshly ground; 1 tbsp cheese shredded, e.g. cheddar or mozzarella (optional)

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

VegetarianGluten-free

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

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

71%Score

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

Storage

Store any leftover omelette in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or a non-stick pan over low heat until warmed through.