Summer Veggie Omelette
Savor the flavors of this colorful and nutritious vegetable omelette, packed with vibrant veggies and creamy cheese. With tender zucchini, succulent sweet peppers, and juicy tomatoes all nestled within fluffy eggs, each bite offers a delightful combination of textures and tastes. Whether enjoyed as a hearty breakfast or a light dinner, this omelette is sure to brighten your day with its medley of fresh ingredients.
— Constant Cookbook
Ingredients
- 1 tablespoon olive oil
- ½ small red onion
- 1 yellow or orange sweet pepper
- ½ small zucchini
- 1 ripe tomato
- 2 ounces fresh mozzarella or goat cheese
- 1 tablespoon butter
- 4 large or extra large eggs
- ½ teaspoon black pepper
- ¼ teaspoon sea salt
Instructions
- In an 8" skillet, heat olive oil over medium-low heat. Dice onion, pepper, and zucchini into small pieces. Add onion to skillet, cooking for 3-4 minutes then add zucchini and pepper. Stir and cook for another 3-4 minutes, until zucchini is tender. Remove from skillet and set aside.
- Melt 1/2 tablespoon butter in the 8" skillet, swirling until the bottom of the pan is covered. Whisk together 2 eggs,2 tablespoons milk, 1/4 teaspoon black pepper, and 1/8 teaspoon sea salt until eggs are slightly frothy. Pour into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and sprinkle 1 ounce cheese, half the tomato, and half the veggies on one side. Fold over and remove from pan. Repeat with remaining eggs.
Yield
2
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