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Veggie Omelette on plates with a portion cut off

Veggie Omelette Recipe

For a healthy and satisfying breakfast or brunch, try making a veggie omelette. This versatile recipe allows you to use your favorite vegetables and herbs for a flavorful and nutritious meal that's quick and easy to prepare.
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Servings: 0
Ingredients Method

Ingredients
  

  • 3 eggs
  • ¼ cup onion diced
  • ¼ cup bell pepper chopped
  • ¼ cup mushrooms diced
  • ¼ cup shredded cheese
  • 1 tbsp olive oil
  • salt and pepper

Method
 

  1. Crack the eggs into a bowl and whisk until well beaten.
  2. Heat the olive oil in a non-stick pan over medium heat.
  3. Add the onions, bell peppers, and mushrooms to the pan and sauté for a couple of minutes until they soften.
  4. Pour the beaten eggs into the pan and spread them out evenly with a spatula.
  5. Sprinkle the shredded cheese on the eggs and season with salt and pepper to taste.
  6. Cook for 2-3 minutes, or until the edges of the omelette start to firm up and the bottom is lightly golden.
  7. A spatula folds the omelette in half and slides it onto a plate.
  8. Serve immediately and enjoy!
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