Garden Vegetable Omelette for Two
A hearty, vegetable-packed omelette perfect for a high-protein breakfast or brunch. Loaded with zucchini, red paprika, and spinach, then topped with melty cheese and fresh cherry tomatoes.
Ingredients
Contains Eggs and Dairy
Directions
- Mark step 1 done
Wash and prep the vegetables. Grate or finely dice the zucchini (100g), dice the red paprika, and halve the cherry tomatoes. If using frozen spinach (50g), ensure it is thawed and squeezed dry.
- Mark step 2 done
In a bowl, whisk the eggs (5) with a pinch of salt and pepper until well combined.
- Mark step 3 done
Heat the butter (10g) in a large non-stick skillet over medium heat. Add the red paprika and zucchini (100g) and sauté for 5 min until softened.
- Mark step 4 done
Add the spinach (50g) and cherry tomatoes (60g) to the pan. Stir for 2 min until the spinach is wilted and the tomatoes are slightly softened. Spread the vegetables evenly across the pan.
- Mark step 5 done
Pour the whisked eggs (5) over the vegetables. Reduce the heat to medium-low. Use a spatula to gently lift the edges, allowing the raw egg to flow underneath. Cook for 4 min or until the bottom is golden and the top is almost set.
- Mark step 6 done
Sprinkle the cheese (50g) over one half of the omelette. Carefully fold the other half over the cheese. Cover the pan with a lid for 1 min to melt the cheese completely.
- Mark step 7 done
Slide the omelette onto a large plate to share and serve immediately.
Want to create recipes like this?
Create, save, and adapt recipes in your own cookbook.