Description
A simple yet satisfying breakfast omelette that is perfect for chilly mornings, featuring eggs, vegetables, and optional cheese.
Ingredients
- 3 large eggs
- 1 tablespoon milk or almond milk
- 1 teaspoon olive oil or butter
- 1/4 cup diced bell pepper (any color)
- 1/4 cup chopped spinach or kale
- 1/4 cup diced tomatoes
- Salt and pepper to taste
- Optional: 1/4 cup shredded cheese (such as mozzarella or cheddar)
- Fresh herbs for garnish (like chives or parsley)
Instructions
- Whisk the eggs: In a medium bowl, crack the eggs and add the milk. Using a fork or a whisk, beat the eggs until frothy and well combined. Add a pinch of salt and pepper.
- Prepare your pan: Heat the olive oil or butter in a non-stick skillet over medium heat. Allow it to coat the bottom evenly.
- Sauté the vegetables: Once the oil is hot, add the bell pepper and sauté for 2-3 minutes until softened. Then add the chopped spinach or kale and diced tomatoes. Cook for an additional minute until the greens wilt.
- Add the egg mixture: Pour the beaten eggs over the sautéed vegetables, tilting the pan gently to ensure the eggs settle evenly.
- Cooking time: Allow the omelette to cook for about 3-4 minutes, or until the edges begin to set. Using a spatula, gently lift the edges to let any uncooked egg flow to the bottom.
- Add cheese: If using cheese, sprinkle it over half of the omelette. Once the eggs are set but the top is still slightly runny, carefully fold the omelette in half.
- Finishing touches: Cook for another minute or until the cheese is melted and the inside is fully cooked but still moist. Slide the omelette onto a plate, garnish with fresh herbs, and serve immediately.
Notes
Use fresh, quality ingredients for the best flavors. Don’t overcrowd your omelette to avoid folding difficulties. For extra fluffiness, whisk eggs thoroughly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American