Vegetable Cheese Omelet

Vegetable Cheese Omelet

A vegetable cheese omelet is made with beaten eggs, sautéed vegetables like bell peppers and asparagus, and melted cheese. Fold it in half and serve hot for a delicious breakfast or light meal.

Vegetable Cheese Omelet

Ingredients

• Olive oil (for cooking)

• 3 thin asparagus stalks, chopped

• 2 small sweet peppers, diced

• 3 eggs

• 1 oz Parmesan cheese, grated

• Fresh parsley, chiffonade

• Salt and pepper to taste

Method

1. Rinse and chop the asparagus into small pieces. Dice the sweet peppers.

2. In a non-stick skillet, heat a teaspoon of olive oil over medium heat.

3. Add the asparagus and sweet peppers to the skillet. Sauté for about 2-3 minutes until they are tender but still crisp.

4. In a bowl, whisk together the eggs (or egg substitute) with a pinch of salt and pepper until well combined.

5. Pour the egg mixture into the skillet over the sautéed vegetables. Reduce the heat to low.

6. As the eggs start to set, sprinkle the grated Parmesan cheese over the top.

7. Let the omelet cook for 3-5 minutes. Use a spatula to gently lift the edges and let the uncooked egg flow underneath.

8. Once the eggs are mostly set but still slightly runny on top, sprinkle the chiffonade parsley over the omelet.

9. Carefully fold the omelet in half and let it cook for another minute. Slide it onto a plate and serve hot.

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Enjoy your delicious vegetable cheese omelet!

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