Spring Vegetable and Herb Omelette
A light and fluffy omelette packed with vibrant spring vegetables and fresh herbs, perfect for a nutritious breakfast or brunch.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (8) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 tablespoon) olive oil
- (1/2 cups) diced bell pepper
- (1/2 cups) chopped spinach
- (1/2 cups) diced zucchini
- (1/4 cups) chopped green onions
- (1/4 cups) chopped fresh parsley
- (1/4 cups) grated cheese (optional)
Instructions
- 1
In a bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add 2/4 teaspoon salt.
- 2
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
- 3
Add 1/2 cup diced bell pepper, 1/2 cup chopped spinach, and 1/2 cup diced zucchini to the skillet. Sauté for about 5 minutes until the vegetables are tender.
- 4
Pour the egg mixture over the sautéed vegetables in the skillet. Cook for 2-3 minutes, gently lifting the edges with a spatula to allow uncooked eggs to flow underneath.
- 5
Sprinkle 1/4 cup chopped green onions and 1/4 cup chopped fresh parsley over the eggs. If desired, add 1/4 cup grated cheese on top.
- 6
Cover the skillet with a lid and cook for an additional 3-5 minutes, or until the eggs are set and the cheese is melted.
- 7
Carefully slide the omelette onto a serving plate, fold it in half, and cut into wedges to serve.
Recipe actions