Vegetable Omelette
The quickest meal when all you have is eggs and a few vegetables.
- ⏱Time10 min
- 📊DifficultyEasy
- 👥Serves2 people
- 🔥Per serving270 kcal
Ingredients for 2 people
- Eggs4 eggs
- Vegetable oil1 tbsp (or butter)
- Salt1 pinch
- Black pepper1 pinch
Optional extras
- Onion1/2 onion
- Green bell pepper1/2 pepper
- Butter1 tbsp, instead of oil
- Tomato1 medium tomato, diced
- Cheese1/4 cup, grated
- Milk2 tbsp
Nutrition per serving
- Calories
- 270
- Protein
- 17 g
- Carbs
- 7 g
- Fat
- 20 g
Approximate values; they vary with the exact ingredients you use.
Method
If using onion, green pepper and tomato, dice them small, and grate the cheese.
Crack the 4 eggs into a bowl, add a pinch of salt and a pinch of black pepper (and 2 tbsp milk if using), and whisk with a fork for 1 minute until smooth and bubbly.
Heat the 1 tbsp oil (or butter if using) in a pan over medium heat.
Sauté the onion and pepper for 2 minutes until soft, then add the tomato for 1 minute.
Lower the heat, pour the eggs over the vegetables and spread them by shaking the pan.
Cook for 3–4 minutes, lifting the edges with a spatula so the raw egg runs underneath, until the top is set but still slightly glossy.
Sprinkle the cheese over half the omelette, fold it in half and leave for 30 seconds until the cheese melts.
Slide it onto a plate and serve hot straight away.
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