Vegetable Omelets Recipe ? The Vegetable Omelets stands as more than a breakfast choice—it embodies a nutritional powerhouse. This dish, crafted from eggs and an array of vibrant vegetables, serves as a gateway to a wholesome start to the day.
Beyond its savory delight, this omelette encapsulates a range of health benefits. Eggs, a primary component, provide high-quality protein, essential vitamins like B12 and D, as well as choline, fostering brain health. The medley of vegetables, from bell peppers to spinach and onions, enriches the dish with vitamins, minerals, and antioxidants, supporting overall well-being and a robust immune system. This amalgamation of nutrients aids in maintaining a healthy weight, improving eyesight, and promoting heart health.
Moreover, the Vegetable Omelets epitomizes versatility. Its customizable nature allows for an array of flavor variations while ensuring a nutrient-packed meal. As a complete package offering protein, vitamins, and fiber, this dish serves as a balanced morning meal, providing sustained energy and aiding in better concentration throughout the day.
In essence, the Vegetable Omelette transcends its culinary appeal; it emerges as a fulfilling and nutritious breakfast choice. Its amalgamation of protein, vitamins, and antioxidants renders it a powerhouse meal that fosters vitality and supports overall health, making it an indispensable addition to a balanced diet.
Vegetable Omelets Recipe
Course: BreakfastCuisine: Other world cuisine2
servings10
minutes10
minutes200
kcalIngredients
4 eggs
1 bell pepper, diced
1 small onion, finely choppedHandful of spinach leaves, chopped
1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
Salt and pepper to taste2 tablespoons oil or butter
Directions
- In a bowl, whisk the eggs until well-beaten. Season with salt and pepper. Set aside.
Heat oil or butter in a non-stick skillet over medium heat.
Add diced bell peppers and chopped onions to the skillet. Sauté until softened. - Add chopped spinach to the skillet and cook for an additional minute until wilted.
Pour the beaten eggs over the sautéed vegetables in the skillet. Tilt the skillet to spread the eggs evenly.
As the eggs start to set around the edges, gently lift them with a spatula, allowing the uncooked eggs to flow underneath. - Once the omelette is mostly set but still slightly runny on top, sprinkle the shredded cheese over one half of the omelette.
Using a spatula, fold the other half of the omelette over the cheese-covered half. - Cook for another minute or until the cheese melts and the omelette is cooked to your desired doneness.
Slide the omelette onto a plate and cut it in half to serve.
Notes
- Customize the omelette by adding other favorite vegetables or herbs.
For a dairy-free option, omit the cheese or use a dairy-free alternative.
Serve the omelette with toast or a side salad for a complete breakfast meal.