Vegetable Omelette

Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese. One you have all the ingredients at your hand, start cutting the veggies into some small pieces, then cook the vegetables a bit as well and put them over the backed omelet . Enjoy it! 

This recipe is for a basic 2-egg omelet .The trick to these omelets is to cook it over medium-low heat. You don’t want to overcook the eggs at all. You want to make a nice, fluffy, yellow egg-pancake and then fill it and fold it. Some of my favorite vegetable ingredients are spinach, mushrooms, onions, tomatoes, and peppers. You can have an amazing start to your day every day with these delicious breakfast ideas. This omelet is quick and easy to make and requires minimal preparation.

MORE SIDE RECIPES ARE LINKED HERE

ShendanyachiAmti(Peanut stew curry)

Lauki Spinach Curry

Mushroom peas masala

Prep  time	Cooking time	Serves
10 mins	15 mins	2 persons

Recipe Course: Side dish

Recipe type: Indian cuisine

Ingredients For the omelette Eggs – 4  no’s Salt – ¾ tsp Black pepper – 1/8 tsp Thyme -pinch Butter -1 tbsp. For the filling onion -1 no’s cherry tomatoes – 2 Chopped green chilies -2 tbsp. Grated cheese – ¼ cup Mushrooms – 2 tbsp. Fresh spinach -2 tbsp. Grated carrot – ¼ cup Beans – 2 tbsp. Chopped cabbage – ¼ cup Boiled corn – 2 tbsp. P.S Vegetables to be used: Carrot, beans Corn,Cabbage, Mushrooms, red pepper capsicum.

Method 

1. Peel and chop the onion.  Crack the eggs into a mixing bowl and whisk until eggs become light yellow in color. Cut all the vegetables and keep it aside.

2. Heat butter in a small frying pan over medium heat. Add onions and mushrooms and sauté until onions become clear. Add grated cheese,tomatoes and vegetables, once done cover with lid or foil to keep warm. Combine the eggs with vegetables tomato and a little black pepper to taste. When the vegetables in the pan are ready, add to the egg mixture, and mix well.

3. Pour the egg mixture in the pan and continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry. Now cook until thickened over low heat, 5-8 minutes to taste 

4. Using a spatula gently fold one edge of the omelet over the vegetables. 

5. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Notes 

Add salt, and pepper to the eggs and beat vigorously until the eggs become light and airy.