Here is a vegetable rich omelet that you can cook and get it ready within 15 minutes. With this recipe, you get essential rich nutrients, keep the calorie level in tract and stay healthy all the time.
It is one of the simplest omelet recipe for vegetarian. All you need is, heat the oil in the pan, whisk your eggs, cook for some minutes and add your vegetables.
This omelet is a vegetable based diet which you can eat as much as you want. It is ideal for everyone who is thinking about what to eat in other not to put on some weight because the diet is a low calorie meal.
Vegetable omelet is best served hot with 2 slices of bread, brown rice and potato and also with a fresh lemonade tea. It is good for breakfast or brunch.
- 3 eggs – beaten
- Ground pepper and salt to taste
- 3 fresh tomatoes
- 1 carrot – shredded
- 2 tablespoons Coconut oil or olive oil
- Onion – optional
- 1/2 cucumber
- Peel the cucumber and dice but I prefer removing the seeds.
- Finely chop the onion, and the tomatoes into small pieces.
- Whisk the eggs in a bowl, add a pinch of salt and ground pepper, stir/whisk and set aside. I use fresh pepper though.
Preparation of the Vegetable Omelet
- Over a medium flame, heat the oil in a large pan.
- Add the onions and the tomatoes, fry till five minutes and dish into the bowl with the beaten egg, mix well and add little salt and pepper if necessary.
- Set the pan on the heat again, add a little oil, allow to heat up, swirling the oil to coat every sides of the pan, pour in the egg mixture and lower the heat.
- As the egg cook, use spatula to lift the cooked edges of the omelet and tilt the pan so that the uncooked egg runs underneath the lifted edge.
- After about 5 minutes of cooking, add the shredded carrot and the cucumber and sprinkle little water.
- Cover the pan for 60 seconds, to allow the vegetable cook.
- Remove from heat and your breakfast is ready.
Most people like to mix all the ingredients at once. It’s okay, especially when you are in a hurry. But take time to make the omelet this way to avoid over cooking the vegetable.