Vegetable omelette

 


  • 250 ml of water,
  • 1/2 teaspoon of sea salt,
  • 1/2 red onion, chopped,
  • 1 cup of chopped broccoli,
  • 1 cup of chopped mushrooms,
  • 1/2 red pepper, chopped,
  • 7 eggs,
  • 1 tablespoon of chopped fresh basil,
  • 1/4 teaspoon of red pepper flakes

Begin by heating an ovenproof metal saucepan over medium heat. Boil water and sea salt. Add the vegetables and boil the vegetables for 8-10 minutes and then lower the pot.

Meanwhile, combine the eggs, basil and red pepper powder and whisk the eggs. Basil adds a ton of flavor to this delicious omelet. But if you don't have basil on hand, thyme works too. And while it's optional, I also love the texture that the paprika adds. After whisking the eggs, drain the vegetables and return them to the pot. Then add the egg mixture.

Close the lid of the pan and cook on the stove on low heat for 10-15 minutes.

Then transfer the pot to the oven to let the omelet cook. Do not take your eyes off the egg at this step. It will take between 3 and 7 minutes for the omelet to cook in the oven. That's it! Your veggie omelet is ready. Don't be afraid to garnish with some fresh spices and add some delicious avocado slices for extra healthy fats.

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