Egg Breakfast Recipes ~ Vegetable Stuffed Omelette
Healthy egg breakfast recipes usually comprise of our family favorites like Stuffed Omelette with vegetables and greens and scrambled eggs with toast. Nehal loves his omelette stuffed with vegetables or shredded chicken and of course, with a good dose of grated cheese thrown in. Preparing omelette in this manner means I get Nehal to eat relish certain vegetables that he usually detests. I even sneak in greens like amaranth and spinach.
I receive a lot of queries from readers on how to make omelette. Making egg omelette is easy and its matter of practice before you attain that perfect omelette.
Stuffed Omelette Recipe
Prep & Cooking: 15 mts
salt to taste
black pepper powder to taste
1 tbsp milk
1 tbsp olive oil
1 1/2 tbsps grated cheese
2 shallots, finely sliced
1 1/2 tbsps grated carrot
1 tbsp capsicum, finely chopped or sliced
2 french beans, finely chopped
1/4 cup chopped spinach
1 1/2 tbsps finely chopped cabbage
pinch of red chili pwd
salt to taste
2-3 tsps olive oil
How to make an Omelet
1 Heat 3 tsps oil in a pan, add shallots and saute for 2-3 mts. Add rest of the vegetables and spinach and saute for 7-8 mts. Season with salt and chili powder. Turn off heat and keep aside.
2 Break 2 eggs in a bowl, add milk, salt, pepper powder and whisk till frothy.
3 Take a pan, drizzle a tbsp of oil, and heat it for half a mt on medium flame.
4 Pour the whisked egg mixture into the pan and swirl it around to spread evenly. Reduce flame to low and allow to cook for a mt and flip over. Cook for a few seconds.
5 Flip the omelet again and place the sauteed vegetables on half of the omelet. Sprinkle grated cheese and cover the vegetables with the other half of the omelette and cook for a few secs.
6 Remove the omelette onto a serving plate and serve with tomato ketchup.