Capsicum And Dill Omelette With Roasted Vegetables
10 December, 2017
Capsicum and Dill Omelette with Roasted Vegetables is an easy to prepare breakfast and is healthy.
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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
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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.