🍳 Vegetable omelette
A vegetable omelette is made of beaten eggs cooked in a pan with diced tomato, onion and bell pepper. The eggs set soft and fluffy around the vegetables, which stay juicy and slightly sweet. It is a quick breakfast or light meal, served folded or flat, straight from the pan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 eggs
- 1 small tomato, diced
- 1/2 onion, finely chopped
- 1/2 bell pepper, diced
- 1 tsp vegetable oil
- Salt and black pepper
Method
- Heat the oil in a non-stick pan and soften the onion and pepper for 3 minutes.
- Add the tomato and cook for 1 minute.
- Beat the eggs with salt and pepper and pour over the vegetables.
- Cook on medium-low heat until almost set, then fold and serve.
How to make it lighter
- Use a non-stick pan and just a teaspoon of oil — a tablespoon is about 120 kcal.
- Add more vegetables and use 2 eggs instead of 3.
- Serve with a salad rather than buttered toast.
History
Omelettes in many forms are cooked around the world, and this simple vegetable version is a common home breakfast in many countries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →