Capsicum And Dill Omelette With Roasted Vegetables
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Capsicum and Dill Omelette with Roasted Vegetables is an easy to prepare breakfast and is healthy.
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Ingredients
- 1/2 Capsicum bell Pepper, finely chopped
- 5 to 7 twigs Dill leaves finely chopped
- 1 knob Butter
- 1 punnet Cherry tomatoes
- 1 bunch Asparagus 6 - 8 florets
- 4 to 6 Mushroom
- 1 Onion small, finely chopped
- 1 Green Chilies finely chopped
- 2 tablespoon Milk
- 4 egg 1 yolk and 3 whites
- 1 pinch Oregano
- Salt to taste
- Pepper to taste
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Instructions
- Finely chop capsicum and dill leaves and keep aside
- Chop the vegetables for roasting and keep them aside including the spinach
- Beat the eggs (both white and yolk) along with 1/2 a knob of butter. Add pepper, oregano and a pinch of salt.
- Add the two tablespoons of milk, capsicum and dill and mix well. Pour it on a tava/skillet on medium heat greased with butter
- Allow two minutes on either side and fold.
- On the same tava/skillet, add the remaining butter and toss the asparagus and allow it to get roasted.
- Roast the cherry tomatoes and sauté the spinach.
- Serve all of this hot with a toast by the side
Notes
- You can also add some cream to the omelets to make it more fluffy.
- I did not add onions or green chilies for myself but added the same to others.
- I love the taste of pepper than green chilies.
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Recipe Nutrition
Calories: 602 kcal | Carbohydrates: 40 g | Protein: 38 g | Fat: 36 g | Saturated Fat: 17 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 703 mg | Sodium: 569 mg | Potassium: 1783 mg | Fiber: 15 g | Sugar: 21 g | Vitamin A: 7183 IU | Vitamin C: 121 mg | Calcium: 292 mg | Iron: 14 mg
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wow! what a healthy food on the plate. Brilliant breakfast.