Capsicum And Dill Omelette With Roasted Vegetables
10 December, 2017
4.30 from 3 votes
Served As Breakfast
Capsicum and Dill Omelette with Roasted Vegetables is an easy to prepare breakfast and is healthy.
Sponsored
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Cuisine British, Continental
Recipe Category Contains Egg
Servings 1
Ingredients Â
- Capsicum/Bell Pepper - 1/2 finely chopped
- Dill leaves - finely chopped - 5- 7 twigs
- Butter - 1 knob
- Cherry tomatoes - 1 punnet
- Asparagus - 1 small bunch 6 - 8 florets
- Mushroom - 4 - 6
- 1 small onion finely chopped
- Green Chillies - 1 finely chopped
- Milk - 2 tbsp
- Eggs - 1 yolk and 3 whites
- Oregano - 1 pinch
- Salt and Pepper to taste
Sponsored
InstructionsÂ
- 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 sautee the spinach.
- Serve all of this hot with a toast by the side
Notes
Yo can also add some cream to the omelette to make it more fluffy. I did not add onions or green chillies for myself but added the same to others. I love the taste of pepper than green chillies.
0 Responses
wow! what a healthy food on the plate. Brilliant breakfast.