Name: Capsicum And Dill Omelette With Roasted Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
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)

Explore

Recipes

Capsicum and Dill Omelette with Roasted Vegetables is an easy to prepare breakfast and is healthy.

Prep Time 30

Cook Time 15

Total Time 45

Served AsBreakfast

CuisineBritish, Continental

Recipe Taste Salty, Savoury

Servings

Ingredients

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