Cheesy Veggie Omelette

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Cheesy-Veggie-Omelette
Yields: 2 Servings Difficulty: Easy Prep Time: 25 Mins Cook Time: 15 Mins Total Time: 40 Mins

A filling and fresh meal for breakfast, lunch, or dinner. Either way the cheesy veggie omelette is a solid choice! It’s a versatile recipe that allows for swapping out ingredients for any veggies you prefer to keep it interesting each time you make it.

The majority of your time will be spent on prep as you rinse, pick, and chop the fresh herbs, tomato, and broccoli. It’s great experience that will help you cut down your future meal prep times by building the muscle memory to dice, julienne, mince, etc.

Let us know how it turned out for you, and what veggies you swapped in for the perfect cheesy veggie omelette on Twitter or Instagram.

Check out some of our other breakfast recipes for ideas to pair with your omelette – link

Ingredients

0/9 Ingredients
Adjust Servings

Instructions

0/20 Instructions
    Which came first, the omelette or the prep?
  • Fill a small pot with 1 inch of water and place it on medium heat with a lid on
  • Dice up the tomato and add the minced garlic on top
  • Dice up the cilantro and pick the dill leaves from the stems
  • Cut the florets from the head of broccoli, keep their size in mind they need to be somewhat small to fit better in the omelette
  • In a medium bowl crack all the eggs, discard shells, and add the 1/4 cup of water.
  • Place the broccoli florets in the pot and steam them with the lid on for roughly 8 minutes; Keep an eye on it to remove them before they become overcooked.
  • Combine the cilantro, tomato, and minced garlic together
  • Begin warming a medium frying pan somewhat above low heat
  • Gently whisk the eggs and water until they’re fully incorporated, then rapidly whisk the mixture by hand until you have a good amount of froth built up. This adds little air bubbles that help to maintain a fluffy texture.
  • Strain all the water from the broccoli florets and set aside to air dry
  • The Omlette Party Begins
  • Add butter to the frying pan, it should melt but not start browning. Once melted make sure to coat the base of the pan
  • Add the egg mixture to the pan, it shouldn’t immediately start sizzling or you have the pan too hot
  • As the eggs begin to thicken, use a rubber spatula to gently lift the edges and tilt the pan to allow the more runny egg to fill in underneath
  • Keep working your way around the edge of the eggs clockwise while slightly tilting the pan as you go to allow the runny eggs to fill in where you're lifting. You want to try and keep the thickness even throughout all sides
  • Once the base of the omelette is solid, add the shredded cheese in a straight line in the middle from one end to the other
  • Add half of the tomato mixture on top of the cheese, and add the broccoli florets on top to complete the cheesy veggie omelette fillings
  • Gently fold one side of the omelette over the middle, then fold the other side to hold in all the ingredients and melt the cheese
  • Carefully roll the omelette over to put a sear on the fold. It helps to slightly tilt the pan, letting gravity assist as you use the spatula to roll it over
  • Tilt the pan and slide the omelette onto the plate slowly. Garnish the top with the remaining tomato mixture and fresh dill
  • Salt to taste and enjoy! Share your favorite iteration with us on Twitter or Instagram.

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