Classic Mixed Vegetable Omelette

This omelette is a staple in many households, celebrated for its simplicity and versatility. You can use any vegetables you have on hand, making it an excellent choice for a quick breakfast or brunch!

Ingredients

• 3 large eggs
• 1 tablespoon milk (optional, for creaminess)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil or butter
• 1/4 cup bell peppers, diced (any color)
• 1/4 cup onion, finely chopped
• 1/4 cup tomatoes, diced
• Fresh herbs (like parsley or chives) for garnish, optional

Instructions

1. Whisk the Eggs: In a bowl, crack the eggs and whisk them together with the milk (if using), salt, and pepper until well combined and slightly frothy.

2. Prepare the Pan: Heat olive oil or butter in a non-stick skillet over medium heat until it’s hot but not smoking.

3. Sauté the Vegetables: Add the diced bell peppers and onions to the skillet. Cook for about 2-3 minutes, or until they are softened. Add the tomatoes and cook for another minute.

4. Cook the Omelette: Pour the beaten eggs over the sautéed vegetables. Tilt the pan to ensure the eggs cover the veggies evenly. Reduce the heat to low and let it cook for about 2-3 minutes, or until the edges start to set.

5. Finish It Off: When the eggs are mostly set but the top is still slightly runny, carefully fold the omelette in half. Cook for another minute until the inside is fully cooked but still moist.

6. Serve: Slide the omelette onto a plate and garnish with fresh herbs if desired. Enjoy hot!

Flavor Profile Explanation

This classic mixed vegetable omelette is savory and slightly sweet from the peppers, with a fresh and juicy burst from the tomatoes. The balance of flavors makes it satisfying yet light, perfect for any time of day!

Do give this recipe a try! If you have any adjustments or side ingredients you want to incorporate, let me know!