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Veggie Omelette

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A light, fluffy, and colorful veggie omelette packed with sautéed vegetables and bursting with flavor. Perfect for a quick, nutritious meal any time of day.

Ingredients

  • Large Eggs: 3, whisked
  • Red Bell Pepper: 1/4 cup, diced
  • Spinach Leaves: 1/2 cup, chopped
  • Red Onion: 2 tablespoons, finely chopped
  • Cherry Tomatoes: 1/4 cup, halved
  • Salt: 1/4 teaspoon
  • Black Pepper: 1/8 teaspoon, freshly ground
  • Olive Oil: 1 tablespoon
  • Milk (optional): 1 tablespoon

Instructions

  1. Preheat Your Equipment: Place your non-stick skillet over medium heat and let it warm up for a minute or two.
  2. Combine Ingredients: In a bowl, whisk the eggs with milk (if using), salt, and pepper until well combined and slightly frothy.
  3. Prepare Your Cooking Vessel: Add olive oil to the heated skillet, swirling to coat evenly. Toss in red onions and bell peppers. Sauté for 2 minutes until softened. Add spinach and tomatoes, cooking for another 1-2 minutes.
  4. Assemble the Dish: Pour the whisked egg mixture over the veggies in the skillet. Tilt the pan to spread it evenly.
  5. Cook to Perfection: Let the omelette cook undisturbed for 2-3 minutes. Use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.
  6. Finishing Touches: Once the center is just set, fold the omelette in half. Turn off the heat and let it sit for 30 seconds.
  7. Serve and Enjoy: Slide the omelette onto a plate. Garnish with fresh herbs if desired and serve warm.

Notes

  • Use room temperature eggs for better texture.
  • Pre-sauté veggies to avoid a watery omelette.
  • Don’t overcook—remove from heat when center is just set.

Nutrition

Find it online: https://dishmio.com/veggie-omelette/