Easy Loaded Vegetable Omelette

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Easy Loaded Vegetable Omelette

This Easy Loaded Vegetable Omelette is made with spinach, tomatoes, red peppers and cheese. Make it in 15 minutes and serve for breakfast or brunch.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: French

Servings: people

Calories: 399kcal

Author: Jen Sim

Equipment

Pan
Medium bowl

Ingredients

3 eggs
20 g Cheddar grated
2 tbsp of soya milk or regular milk
¼ onion chopped
1 tomato sliced
½ red bell pepper sliced
½ cup of spinach chopped
2 tablespoon Feta cheese crumbled on top
Salt to taste
Pepper to taste
¼ teaspoon of paprika (optional)
¼ teaspoon A pinch of dried mixed herbs
¼ teaspoon A pinch of garlic powder (optional)
3 tablespoon unsalted butter

Instructions

Break two eggs into a bowl and season with salt, pepper, paprika, mixed herbs and garlic powder. Add milk soya milk and mix well.
Heat unsalted butter in a pan on a low/medium heat stove and pour the egg mixture into the pan. As the egg begins to set swirl the pan around so that the omelette covers the surface of the pan. While still slightly runny add the cheese, onions, half a portion of the sliced red bell peppers, half a portion of the sliced tomatoes and half a portion of the spinach to the center and fold omelette in half.
Leave to cook for another 1-2 minutes and slide the omelette onto a plate.
Add the remaining tomatoes, red bell peppers, spinach and feta on top and serve.

Notes

Vegetables: Personalize this recipe to suit your taste buds. Feel free to include your preferred vegetables and omit any that you don't like.

Nutrition