Capsicum And Dill Omelette With Roasted Vegetables

4.30 from 3 votes

Capsicum and Dill Omelette with Roasted Vegetables is an easy to prepare breakfast and is healthy.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Served AsBreakfast
Recipe Taste Salty, Savoury
Servings 1


  • 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


  • Finely chop capsicum and dill leaves and keep aside
  • Chop the vegetables for roasting and keep them aside including the spinach
    Capsicum And Dill Omelette With Roasted Vegetables - Plattershare - Recipes, food stories and food lovers
  • 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


  • 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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4.30 from 3 votes

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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