Vegetable Omelette

Omelette’s for dinner?….Yes please πŸ™‚ Β This is not your usual omelette though filled with loads of yummy cheese, bacon and so forth…these are a healthier version filled with loads of yummy colourful vegetables !!!! Okay, so the hubby wanted some cheese on his veggies, before he had even tasted the omelette, but I think it was more of….in his mind…..Ummm you can’t have an omelette without cheese, sort of thing. Β But, you can! Β I did !!! And, in his defense the omelette was not doused in cheese, so …. he still got to taste the actual veggies and not only the cheese. Anyway, Β these are super delicious and literally could not be easier. Β Bomb a couple of traysΒ with a variety of veggies in the oven, roast, and load up the omelette. Β I do love this combo of veggies, but knock yourself out and do any roasted veg, it can only taste great! Oh, and don’t be fooled by my spiralized veggies in the pics, chunky veggies work equally as well. Β I just love big fat puffy omelettes and with the chunky veggies, my pic’s looked like a massive hot mess, so spiralizing, made my pic’s a bit more sane looking πŸ™‚ But hey, I am all for trashed up chunky veggies and puffy, fluffy omelettes, so long as they taste good πŸ™‚

Oh, and before I forget…this really works well with left-over roasted veggies, or do what I do, roast extra on purpose for a veggie omelette the next day….It is the perfect time saver. Β Or, you could call it…lazy, whatever, I totally own it.

Vegetable Omelette

Preparation time: Β 10 minutes* Β (including veggie prep)

Cooking time: Β 20 minutes* Β (including roasting of the veggies)

Total time: Β 30 minutes

Serves 1 or 2 depending on how hungry you are!

Ingredients:

For the Omelette

4 eggs, separated (I used extra-large free-range eggs)

1 Tablespoon of milk or water

For the Vegetables:

butternut, marrow (zucchini/courgette), carrot, tomatoes and red peppers

salt and pepper

Olive Oil for sprinkling

Instructions:

Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit.

Peel and chop the vegetables as you want. Β Place the veggies on a couple of baking trays. Season and sprinkle over a little olive oil.

Put the trays in a preheated oven and roast for 10 minutes, then stir around so and roast for a further 10 minutes or until cooked to your liking. Once done, keep the vegetables warm.

In the meanwhile, beat up the egg whites until stiff and soft peaks form.

In a separate bowl, whisk the egg yolks and the milk until well combined.

Then beat the egg yolks into the egg whites with an electric beater, until just combined.

In a large skillet, heat up a bit of butter or oil to cover the bottom of the skillet. Then pour your egg mixture into the skillet and let it cook for a minute or two. Remove from the stove top and place in the heated oven for about 6/7 minutes. (if your skillet handle retains heat, place aluminium foil around the handle) You will notice how the heat puffs up the egg. Β Remove the skillet from the oven, and let it sit in the skillet for a few seconds before removing it and placing it on a large plate.

Fill half the omelette with the heated roasted veggies. Β Fold the other half of the omelette over.

Serve with extra roasted tomatoes if you want.

Enjoy πŸ™‚

 

 

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50 thoughts on “Vegetable Omelette

  1. That looks amazing! I do a different version of this where I finely chop vegetables and add them to beaten egg with some salt and pepper and pour it out on the pan as if to make the regular omelette! That’s yummy too πŸ™‚

    Liked by 1 person

  2. Perfect for breakfast and dinner! I love my vegetables and with the omelette makes my mouth water. I am with the husband, can I have a little cheese please? Thank you Lynne for a wonderful recipe. πŸ™‚

    Liked by 1 person

  3. My name is Jonathan…I admit, I am an omeletteaholic! I eat a 5 egg white omelette almost every day with 3-4 cups of mixed vegetables! It’s low in calories and high in protein and quality nutrients. Mine doesn’t look nearly as good as yours does. You have motivated me to get back in the kitchen and re-evaluate my technique! πŸ™‚
    Glad to see you’re encouraging that husband to taste the quality GOODNESS of REAL VEGETABLES instead of masking them in cheese! Way to go.

    Liked by 1 person

    • Wow ! you really are an omeletteaholic ! and a super healthy one at that. I love egg white omelettes too, filled with a whole lot of goodness, but, have never made a 5 egg one though πŸ™‚ I am glad to have motivated you, although I am sure your technique is fine. It is all about the taste πŸ™‚
      The husband has really come a long way….baby steps, but he is getting there. I don’t think he has ever enjoyed his vegetables quite like now in his entire life. Thank you for your continued support and great compliment. Have a great weekend.

      Liked by 1 person

  4. Looks so good, Lynne. I need a spiralizer. After watching your ideas for a while now, it’s a given. I also (thanks to you) now roast my veggies more often than I used to (which was never. Ha ha). What a wonderful flavor. I bet this omelet would be good with a little pesto and feta. Yup – cheese. Lol. Thanks for the great ideas as always. πŸ™‚

    Liked by 1 person

    • You are so welcome Diana πŸ™‚ I am so pleased that you roasting your veggies more often…I absolutely love them that way, and seldom do them any other way, unless for the once in a blue moon stir fry (Lol). Oh yes, this omelette would be good with a little pesto! Great thought ! and yes….feta πŸ™‚ for all the cheeseaholics out there :-). Thanks again. πŸ™‚

      Liked by 1 person

  5. Your omelet looks amazing delicious Lynne, I will try this one in one of the first days. I do often mix with spinach, so I place the spinach in the pan first and after few minutes the eggs upstairs and end it there in short time, also delicious.

    Liked by 1 person

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