Garden Vegetable Omelette

Ingredients

• Salt (to taste)
• 1 tsp Black pepper
• Red chili flakes (to taste)
• 4 Eggs
• 1.5 cup Chopped vegetables (of your choice (e.g., peppers, onions, spinach))
• 1 tbsp Oil (for cooking)
• 0.25 cup Cheese (optional; shredded)

Steps

1. 1

   Prepare your choice of vegetables by chopping them into small, uniform pieces.

2. 2

   In a bowl, crack the 4 eggs and whisk them together with the salt, black pepper, and red chili flakes until well combined.

3. 3

   Heat oil in a skillet over medium heat. Add the chopped vegetables and stir-fry them until they are tender-crisp.

4. 4

   Pour the whisked egg mixture over the sautéed vegetables in the skillet, ensuring the eggs cover the vegetables evenly.

5. 5

   Cook the omelette until the bottom is set and golden. If using cheese, sprinkle it over the top now.

6. 6

   Carefully fold the omelette in half or flip to finish cooking the eggs to your desired doneness. Serve hot.

Notes

The author suggests using as many garden or farmers market vegetables as you can fit into the pan. Common choices include bell peppers, onions, tomatoes, or mushrooms.

Nutrition per serving

• breakfast
• omelette
• vegetarian
• eggs
• healthy
• quick meals
• gluten-free