Veggie Omelette Recipe

Imagine gathering around the breakfast table with your loved ones, each delighted and eager to start the day with a burst of flavors. Our Veggie Omelette Recipe brings an array of vibrant vegetables together in a harmonious blend. The sweetness of bell peppers, the earthy notes of mushrooms, and the tender texture of spinach, all wrapped in a fluffy blanket of eggs, make this dish irresistible. It’s not just a meal; it’s an experience that brings families together, encourages creativity, and makes ordinary mornings extraordinary. Perfect for any season, this dish is a reminder of the joys of sharing and savoring nutritious, homemade food.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2
• Skill Level: Easy

Ingredients

• 4 large eggs
• 1/4 cup red bell pepper, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 1/2 cup mushrooms, sliced
• 1 cup fresh spinach, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup milk
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions

1. In a medium bowl, whisk the eggs and milk together until well blended. Season with salt and pepper to taste.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the bell peppers and cook until they begin to soften, about 3-4 minutes.
3. Add the mushrooms to the skillet and cook for another 2-3 minutes until they release their moisture and start to brown.
4. Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove veggies from the skillet and set aside.
5. In the same skillet, heat the remaining tablespoon of olive oil. Pour in half of the egg mixture, swirling to coat the pan evenly.
6. Cook the eggs for 2-3 minutes until they start to set around the edges but are still slightly runny on top.
7. Sprinkle half of the cooked veggies over one half of the omelette. Fold the other half over to cover the filling, cooking for an additional 1-2 minutes.
8. Slide the omelette onto a warm ceramic plate and garnish with fresh parsley. Repeat with the remaining egg mixture and veggies to make the second omelette.
9. Serve each omelette with a slice of toast and a cup of coffee for a delightful breakfast.

Helpful Tips

If you’re new to omelettes, use a non-stick skillet to make flipping easier. You can vary the veggies based on what’s in season or your personal preferences. Feel free to add cheese, tomatoes, or avocado for extra flavor and creaminess.

Storage Instructions

Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through.

Ingredient Substitutions

You can use almond milk or soy milk instead of regular milk if you prefer a dairy-free option. Kale or chard can replace spinach for a different leafy green taste.

Pairings

Pair this Veggie Omelette with homemade hash browns and a glass of fresh orange juice for a complete breakfast. For a lighter option, serve it with a side of mixed fruit salad.

At Zynahz, we believe in bringing joy and creativity into your kitchen. Try making this Veggie Omelette Recipe, and don’t hesitate to share your delightful results with us on social media. Share this recipe with friends and family to spread the love of cooking. Dive into more delicious recipes on Zynahz, follow us on social media, and sign up for our newsletter to stay inspired. Let’s make cooking a delightful experience together!