Veggie-Stuffed Omelette Recipe

Ingredients

• 4 large eggs
• 1/4 cup diced bell peppers (any color)
• 1/4 cup diced tomatoes
• 1/4 cup chopped spinach
• 1/4 cup finely chopped onions
• 2 tablespoons milk
• Salt and black pepper to taste
• 1 tablespoon olive oil or butter
• Chopped fresh herbs (parsley or chives) for garnish

Instructions

1. In a medium bowl, whisk the eggs and milk together until well combined. Season with a pinch of salt and black pepper.
2. Heat the olive oil or butter in a non-stick skillet over medium heat.
3. Once the oil is hot, add the onions and bell peppers. Sauté for about 2 minutes until they start to soften.
4. Add the tomatoes and spinach to the skillet, and cook for another 2 minutes until the spinach wilts and the tomatoes soften.
5. Pour the egg mixture into the skillet, spreading it out evenly over the vegetables. Let it cook undisturbed for about 2-3 minutes, or until the edges start to set.
6. Once the edges are set, carefully lift one side of the omelette with a spatula and fold it over the filling.
7. Cook for another 1-2 minutes until the omelette is fully set and cooked through.
8. Garnish with freshly chopped herbs before serving.
9. Serve hot, paired with a warm cup of tea or freshly squeezed orange juice.

Helpful Tips

• Cheese Lover: Add a sprinkle of your favorite cheese like cheddar or feta just before folding the omelette.
• Extra Protein: Add some cooked chicken or turkey for an extra protein boost.
• Herb Infusion: Experiment with different herbs like basil or dill to give your omelette a unique flavor twist.

Storage Instructions

If you have leftovers, store the omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Suggested Pairings

• Bread: Serve with wholegrain toast or a warm croissant.
• Drink: A fresh fruit smoothie or a cup of herbal tea complements this omelette well.
• Side: Pair with a light salad of mixed greens and vinaigrette.