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Veggie Omelette
Created by: Howcan Team
Ingredients
- 2 eggs
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1/4 cup chopped spinach
- 1/4 cup shredded cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a bowl, beat 2 eggs and season with salt and pepper to taste.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add the diced bell peppers, onions, and tomatoes to the skillet and sauté for 2-3 minutes until slightly softened.
- Add the chopped spinach to the skillet and cook for an additional 1-2 minutes until wilted.
- Pour the beaten eggs over the sautéed vegetables in the skillet, ensuring an even distribution.
- Sprinkle the shredded cheese over the eggs and vegetables in the skillet.
- Cover the skillet and cook for 3-4 minutes until the omelette is set and the cheese is melted.
- Carefully fold the omelette in half using a spatula and transfer to a plate.
- Garnish with additional cheese and chopped herbs if desired.
- Serve hot and enjoy!
The Veggie Omelette has a rich history dating back to ancient Persia, where it was known as "kookoo sabzi." This savory dish made its way to the Mediterranean and eventually to France, where it gained popularity as the classic omelette aux fines herbes. Today, the Veggie Omelette is a staple in breakfast and brunch menus worldwide, loved for its versatility and healthy ingredients. Chefs like Julia Child and Jacques Pépin have popularized this dish, emphasizing the importance of using fresh, high-quality vegetables and eggs. For the best Veggie Omelette, seek out farm-fresh eggs and a colorful array of vegetables, such as bell peppers, spinach, and mushrooms. Whether enjoyed at a cozy café in Paris or a bustling diner in New York City, the Veggie Omelette continues to delight food enthusiasts with its delicious flavors and nutritious appeal.
20 min
1
300 calories
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