Description
A quick and nourishing vegetarian omelette packed with fresh vegetables, fluffy eggs, and a touch of cheese for a satisfying meal any time of day.
Ingredients
3 large eggs
2 tablespoons milk
1 tablespoon olive oil
1/4 onion, finely chopped
1/2 red bell pepper, diced
1/2 zucchini, grated
1/4 cup mushrooms, sliced
2 tablespoons grated cheese
Salt to taste
Black pepper to taste
Fresh parsley, chopped
Instructions
- Crack the eggs into a bowl, add milk, salt, and black pepper, and whisk until smooth.
- Heat olive oil in a non-stick pan over medium heat. Add onion, bell pepper, zucchini, and mushrooms, and sauté for 4–5 minutes until softened.
- Pour the egg mixture over the vegetables and let it cook undisturbed for 2–3 minutes.
- Sprinkle grated cheese evenly on top and continue cooking for another 2–3 minutes until the eggs are set.
- Gently fold the omelette in half and cook for 1 more minute.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
You can substitute vegetables like spinach, tomatoes, or broccoli based on availability.
Use feta or goat cheese for a stronger flavor variation.
Add chili flakes or hot sauce for a spicy kick.
For extra protein, include additional egg whites.
Store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheat gently in a pan over low heat to avoid drying out the eggs.
Milk can be omitted, though the omelette may be slightly less fluffy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: International
Nutrition
- Serving Size: 1 omelette
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 560 mg
