Omelette
A fluffy and delicious omelette filled with fresh vegetables and cheese, perfect for breakfast or brunch.
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Ingredients
Yields 4 servings
- (8) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 tablespoon) butter
- (1/2 cups) diced bell peppers
- (1/2 cups) diced onions
- (1/2 cups) diced tomatoes
- (1/2 cups) shredded cheddar cheese
- (1/4 cups) chopped fresh parsley
Instructions
- 1
In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 2
Heat a non-stick skillet over medium heat and add 1 tablespoon butter, allowing it to melt and coat the pan.
- 3
Add 1/2 cup diced bell peppers and 1/2 cup diced onions to the skillet and sauté for about 3-4 minutes until softened.
- 4
Stir in 1/2 cup diced tomatoes and cook for an additional 2 minutes.
- 5
Pour the egg mixture into the skillet over the sautéed vegetables, tilting the pan to ensure even distribution.
- 6
Cook the omelette for about 5-7 minutes, gently lifting the edges with a spatula to allow uncooked eggs to flow underneath.
- 7
Once the eggs are mostly set, sprinkle 1/2 cup shredded cheddar cheese and 1/4 cup chopped fresh parsley over one half of the omelette.
- 8
Carefully fold the omelette in half and cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
- 9
Slide the omelette onto a plate, cut into wedges, and serve immediately.
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