Vegetable Omelette
A vibrant and savory egg dish packed with sautéed tomatoes, onions, and a mix of colorful vegetables, perfect for a nutritious breakfast or anytime meal.
Ingredients:
- 2 large eggs
- 1 small tomato, diced
- 1 small onion, chopped
- 1/2 cup mixed vegetables (e.g., bell peppers, spinach, mushrooms), chopped
- 1 tablespoon cooking oil
- Salt and pepper to taste
Nutrition Facts (per serving):
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 370mg
- Sodium: 330mg
- Total Carbohydrate: 8g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 12g
Step-by-step recipe instructions
1. Prepare Vegetables:
Heat cooking oil in a non-stick skillet over medium heat. Sauté onions until translucent, then add tomatoes and mixed vegetables. Cook for about 3-4 minutes until vegetables are tender. Season with salt and pepper to taste.
2. Beat Eggs:
In a bowl, beat eggs until well-combined. Season with a pinch of salt and pepper.
3. Cook the Omelette:
Push the sautéed vegetables to one side of the skillet. Pour beaten eggs into the skillet, ensuring they spread evenly to cover the bottom. Cook for about 2-3 minutes, gently lifting the edges with a spatula to let the uncooked egg flow underneath.
4. Add Vegetables and Fold:
Once the omelette is mostly set but still slightly runny on top, spread the sautéed vegetables evenly over half of the omelette. Carefully fold the other half of the omelette over the vegetables, creating a half-moon shape.
5. Serve:
Slide the omelette onto a plate and serve hot.