No-Turn Vegetable Omelette

I have to confess that my no-turn vegetable omelette is not a traditional French omelette and it is not a classic Italian frittata, either. Something in-between and something very special and healthful as it’s packed with fresh vegetables and herbs. I think it’s closer to an omelette though. So, I will call my version an omelette!

I cook this no-turn vegetable omelette almost every weekend as my family and myself don’t seem to tire of it.  The key ingredient is, of course, eggs. However, in this variation, vegetables are the hero. My preferred combination of vegetables is tomatoes, sweet pepper and mushrooms. You can easily swap this combination with any other vegetables you have on hand. That’s how versatile this dish is.

To reach that fluffy, light and airy consistency, I normally add milk to the egg mix. If you are dairy intolerant, you can replace milk with water and still achieve great results. You can also add some shredded cheese to the omelette to achieve even more fluffiness. But for those of you who are watching your calories I would recommend to use just vegetables and eggs.

You might also want to check out other breakfast ideas here.

No-Turn Vegetable Omelette

Recipe by The Minty Tomato

5.0 from 2 votes

Course: BreakfastDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

234

kcal

Total time

30

minutes

This delightful breakfast or brunch dish works well with a range of various vegetables. Although my favorite mix generally includes tomatoes, sweet pepper and mushrooms. Perfect for low-carb, low-calorie and low-fat diets!

Ingredients

• Omelette

• 2 cup Button mushrooms

• 1 Tomato (medium), sliced

• 1 cup Sweet pepper, sliced

• 1/3 cup Onion, chopped

• 1/3 cup Cilantro, chopped

• 1/2 cup Milk 2%

• 4 Eggs

• 2 tbsp Extra virgin olive oil

• 1/2 tsp Coarse salt

• Side

• 1 cup Radishes, sliced

• 2 cup Arugula

• 1 tsp Sesame seeds

• 2 tbsp Extra virgin olive oil

• 1 tbsp White balsamic vinegar

Directions

• Prepare the ingredients for the omelette.
  
• Chop/slice vegetables.
  
  
• In a mixing bowl, whisk together eggs and milk until blended and slightly bubbly. I use lactose free 2% milk, but any milk or even water will do.
  
• In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat; saute mushrooms, sweet pepper and onion for 2-3 minutes.
  
• Stir in cilantro and add tomato rings.
  
• Pour in egg mixture on top of vegetables. Season with coarse salt and freshly ground pepper, to taste.
  
• Cover the pan with a lid and reduce hit to medium-low. Leave it to cook with the lid on for 15-17 minutes or until the omelette sets.
  
• Cut the omelette into portions with a plastic knife or non-metal spatula and transfer to serving plates. Serve with arugula and slices of radishes on the side. Sparsely drizzle white balsamic vinegar and olive oil over the salad and garnish with freshly ground black pepper. Sprinkle sesame seeds over the entire dish. Serve immediately.
  

Notes

• Consider substituting sauteed broccolini or rapini for the arugula and radishes if you prefer more of an Italian feel.

Nutrition information is estimated. It is calculated using an online nutrition calculator based on recipe ingredients as inputs. Accuracy is dependent on the calculator. It is not intended as a professional nutritionist’s advice.