I make omelettes on a weekly basis. They’re a great vessel for getting a couple servings of vegetables into your body first thing in the morning. Anddd they’re om-nom-nom good!
Prep time: ~ 5 minutes
Cook time: 6-8 minutes
Total time: < 15 minutes
- 2 eggs, whisked with your desired seasonings – I usually add paprika, salt and pepper
- Your choice of chopped vegetables – I like to mix it up but here I use onions, mushrooms, peppers, tomatoes, avocado and spinach
- Chopped salami (optional – I add it in occasionally)
- A handful of your favourite cheese, shredded
- 1/2 garlic clove, minced
- Some olive oil for cooking
- Heat up a tablespoon of olive oil in a pan on medium heat.
- Throw in the onions, mushrooms, red pepper and minced garlic. Add any seasonings you may like. I always choose salt, pepper and either red pepper flakes or chilli powder. Cook for approximately 3 minutes or until the veggies soften.
- Pour the veggies into a bowl and put them off to the side.
- If you are using the same pan, make sure to give it a quick rinse. Keep the heat on medium to medium-low. Use enough oil to lightly grease the pan and allow it to heat up before pouring the whisked eggs in. Allow to cook for approximately 2 minutes, until the egg no longer runs when you move the pan around.
- Flip the omelette with a spatula. This step is optional as I know some people like their omelettes to be a little runny, but I prefer mine fully cooked. Immediately place the spinach, tomatoes and the cooked veggies on top of one another on one side of the omelette. Sprinkle the cheese on top and fold the other half of the omelette over. Press down with a spatula.
- Turn the heat off and cover the entire pan with a lid for 1-2 minutes to allow the cheese to melt.
- Slide the omelette onto a plate and place your slices of avocado on top.
You’re done! Enjoy 🙂
- If possible, use a non-stick pan as it’s much easier to form an omelette in them. You’ll also want to use an ~8 inch pan to ensure that your omelette is thick enough (or you run the risk of breaking it during the cooking process).
- If you’d like a thicker, more filling omelette you can easily use 3 eggs when following this recipe.
- I lightly grease my spatula to help me fully get under the omelette before I flip it.