Description
A quick and delicious vegetarian omelette filled with sautéed vegetables and melted cheese, perfect for a nutritious breakfast or light meal in just 20 minutes.
Ingredients
Scale
Egg Mixture
- 3 large eggs
- 2 tablespoons milk
- Salt to taste
- Black pepper to taste
Vegetables
- 1 tablespoon olive oil
- 1/4 onion, finely chopped
- 1/2 red bell pepper, diced
- 1/2 zucchini, grated
- 1/4 cup mushrooms, sliced
Toppings
- 2 tablespoons grated cheese
- Fresh parsley, chopped
Instructions
- Prepare Egg Mixture: Crack the eggs into a bowl, add milk, salt, and black pepper, then whisk until the mixture is smooth and well combined.
- Sauté Vegetables: Heat olive oil in a non-stick pan over medium heat. Add onion, red bell pepper, zucchini, and mushrooms, then sauté for 4–5 minutes until the vegetables are softened and fragrant.
- Cook Eggs: Pour the whisked egg mixture evenly over the sautéed vegetables in the pan. Let it cook undisturbed for 2–3 minutes to allow the eggs to start setting around the edges.
- Add Cheese: Sprinkle the grated cheese evenly over the surface of the cooking eggs. Continue cooking for another 2–3 minutes, until the eggs are fully set and the cheese has melted.
- Fold Omelette: Gently fold the omelette in half using a spatula and cook for an additional 1 minute to ensure everything is heated through.
- Serve: Remove the omelette from heat, garnish with freshly chopped parsley, and serve immediately while hot.
Notes
- You can substitute milk with a dairy-free alternative if preferred.
- Use any vegetables you like or have on hand for variety.
- For a vegan version, replace eggs and cheese with plant-based alternatives.
- Cooking on medium heat prevents the omelette from burning and ensures even cooking.
