Loaded Veggie Omlette
515
reads
About Loaded Veggie Omlette
Loaded Veggie Omelette is a hearty, healthy, and scrumptious breakfast perfect for kicking off your Sunday or making your Valentine feel extra special. Packed with vibrant onions, peppers, mushrooms, and baby spinach, this whole meal is a colorful way to start the day together.
Cooked gently in olive oil for a no-guilt twist, this omelette offers all the flavor without the heaviness. For an even lighter version, simply skip the yolks. Whether served for breakfast, brunch, or as a satisfying snack, this wholesome dish ensures your special day begins with an awesome, nutritious boost.
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 4 Eggs
- 1 Onion (chopped)
- 5 Peppers (or sweet mini sweet chopped)
- 6 Mushrooms (sliced thin)
- 2 cup Baby Spinach
- 1 Green Chilli (sliced thin)
- 10 Asparagus (spears chopped)
- 1 tsp Tomato (sundried)
- 1/2 tsp Parsley (dried)
- 1/4 tsp Dill (Dried, dried dill)
- Black Pepper (or salt salt and taste)
- 2 slice Cheese (swiss)
- Olive Oil (as needed)
- 2 tsp Parmesan Cheese
Advertisement - continue reading below
Instructions
- Beat eggs with little salt and pinch of dried parsley.
- Heat a nonstick pan. Add 1 tbsp olive oil. Add green chilies and onions. Stir fry till onions soften and caramelize.
- Add sweet peppers, mushrooms, and asparagus. Stir well till asparagus softens.
- Add Sundried tomatoes, dried parsley, dried dill, salt, black pepper, and Parmesan cheese. Stir well. Add spinach and switch off gas. Sauté till spinach wilts.
- Heat another nonstick pan. Add 1-1/2 tsp olive oil. Swirl the oil to coat the pan. Add half of the egg mixture and cook till the egg sets. Flip the egg and cook for 30 seconds. Remove to a serving plate. Repeat process with the remaining egg mixture.
- Assemble the veggie mixture in the center of the Omlette. Add cheese slice and fold the Omlette. The cheese will melt under its heat.
- Serve with toasted whole wheat bread on the sides.
Recipe Notes
Additional Tips
- For extra creaminess, add a spoonful of ricotta or crumbled feta to the eggs before cooking; these cheeses pair well with tangy and spicy flavors in the veggie mix.
- If you like your veggies with more bite, sauté them just briefly to retain color and crunch, or for a softer texture, cook them thoroughly before adding the eggs.
- To make this omelette dairy-free, use a splash of unsweetened plant milk (such as oat or soy) to make the eggs fluffier, and skip any cheese.
- After folding the omelette, finish it with a drizzle of hot sauce or a squeeze of lemon for an extra punch of tang and spice right before serving.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 237kcal | Carbohydrates: 9g | Protein: 20g | Fat: 14g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.4g | Fiber: 3g | Sugar: 5g
Related Posts You May Like
-
Veggie Loaded Quesadilla
1184 reads
-
Firitatta The Spanish Omlette
1165 reads
-
Potato Cheesy Omlette
552 reads
-
Mushroom Folded Omlette
887 reads
-
Loaded Sweet Potatoes
652 reads
-
Cheesy Loaded Potatoes
1078 reads
Visit Our Store
Sonia Shringarpure
Articles: 174 Comments
Leave a Reply
You must be logged in to post a comment.
Looks incredible! Thanks for the details.
Absolutely mouthwatering! Great share.
Absolutely mouthwatering! Thanks for sharing.
This looks so good! Appreciate the share.