Veggie Filled Omelette

If you love eggs for breakfast, you need to give this Veggie Filled Omelette a try. You’re gonna love it. Especially if you’re not used to eating a lot of veggies.

To tell you the truth, I was never a fan of eggs, especially fried eggs. They always seemed too heavy for my stomach, especially if I would add a piece of bacon as well.

Yes, it keeps your stomach full for quite a few hours, but for me, it’s a heavy breakfast. On the other hand, I love omelettes. They’re lighter and I don’t really eat them with bacon. Whenever I make an omelette, it has to have a lot of veggies in it, like this one.

Of course I didn’t grow up eating omelette filled with veggies, that’s not how my parents used to make it, but I love it better this way. For my husband is kinda weird as well, to have omelette filled with so many veggies, but he likes it.

If you can make your meals healthier, why not, right?

Maybe for some of you this is weird, and you won’t even give it a try, because you’re not used in eating a lot of veggies, especially at breakfast, but good habits take time. After you’ve incorporated some good habits into your life, you don’t even notice that you’re doing them. 🙂

You can use whatever veggies you like or have on hand, and herbs and greens as well. Let this be an inspiration for all of you, not really a recipe.

Ingredients:

• 3 eggs
• 1/4 of a bell pepper
• 3 mushrooms
• 1/4 of a small zucchini
• one handful of greens (I used watercress)
• salt and pepper to taste
• 1 tablespoon of chopped parsley
• 20 g of cubed cheese (I used Havarti)
• 1 tomato

These are the ingredients I used to make the omelette but as I said before, use what you most like and have on hand.

Start by preparing the veggies: wash and chop the pepper, zucchini and mushroom. Cut the cheese and set aside.

In a bowl crack the eggs, season with salt and pepper, add the chopped parsley and whisk with a fork. Add in the greens and whisk again.

In a small skillet add a bit of olive oil, let it heat up and add the veggies to saute for 4-5 minutes, stirring from time to time.

To make sure they don’t burn, turn the heat to medium and let them cook a bit, but not too much. I don’t know about you, but I love my veggies crunchy.

When the veggies are the way you like it, pour into the skillet the egg mixture, the cheese on top and cover with a lid. Let the eggs cook for 2-3 minutes until you can turn the omelette over. Or you can eat it like this if you like runny eggs. I don’t.

Carefully, turn the omelette over and let it cook for 1 more minutes, until it’s ready to serve.

Add more greens and parsley onto the plate, and slice a tomato to go with it. Sprinkle everything with some salt flakes. We really like using salt flakes for finishing touches, because it gives a lovely crunch to the dish.

Serve hot.

Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.

I am on Pinterest, Instagram, Facebook and Google+. Come say Hi. 

Subscribe, so that you don’t miss any of my latest posts.