Vegetable Omelette Recipe

This veggie-packed, protein-hardy breakfast will keep you feeling full throughout the morning. All of the veggies have tons of antioxidants, which gives you a great excuse for eating them first thing in the morning.

Prep time:

5 minutes

Cook time:

20 minutes

Total time:

25 minutes

Ingredients

  • 1 tbsp olive oil
  • ¼ cup chopped kale
  • ¼ cup chopped orange or red bell peppers
  • ¼ cup chopped red or yellow onions
  • ¼ cup chopped mushrooms
  • 4 eggs
  • ½ cup mozzarella cheese (optional)

Method

1. In a medium skillet over medium heat, sauté the vegetables in the olive oil until tender, about 6 minutes, stirring occasionally. Reserve half of the vegetables for the second omelette.

2. Meanwhile, add the eggs into a separate bowl and whip with a fork. Add half of the eggs to the veggies in the pan and cook over medium heat until the bottom sets.

3. Use a spatula to loosen the edges and carefully flip the omelette to cook on the other side. Add cheese to the top if desired and fold the omelette together to melt the cheese.

4. Repeat the process to cook the second omelette.

Variations

If you have a sensitivity to chicken eggs, try duck eggs instead. Omit the cheese for a dairy-free version.

The Anti-Inflammatory Kitchen Cookbook by Leslie Langevin, published by Sterling, RRP £22.99, is available online and from all good bookshops.

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