Fluffy Homemade Vegetable Omelette
A quick, delicious, and protein-packed omelette loaded with fresh vegetables and melted cheese. Perfect for breakfast, brunch, or even a light dinner.
Ingredients
- 4 fresh large eggs
- 2 tablespoons full-fat milk
- 1 tablespoon butter
- ¼ cup onion, finely diced
- ¼ cup chopped tomatoes
- ¼ cup bell pepper, finely chopped
- ¼ cup shredded cheddar or mozzarella (optional)
- 2 tablespoons fresh parsley or sliced green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika for extra flavor (optional)
Instructions
Step 1: Mix the Eggs
Break the eggs into a medium bowl and pour in the milk. Add the salt, black pepper, and paprika, then whisk everything together until the mixture becomes light and airy. Fold in the chopped onion, tomatoes, bell pepper, and half of the parsley or green onions.
Step 2: Prepare the Pan
Place a non-stick skillet over medium heat and add the butter. Let it melt completely, making sure it spreads across the surface of the pan.
Step 3: Cook the Base
Pour the egg mixture into the hot pan and spread it out evenly. Allow it to cook undisturbed for about 2 to 3 minutes, or until the edges begin to firm up while the center stays slightly soft.
Step 4: Add the Filling
If you’re using cheese, sprinkle it over one side of the omelette. This will create a rich, melty center once folded.
Step 5: Fold and Finish Cooking
Using a spatula, gently fold the omelette in half over the cheese side. Let it cook for another 1 to 2 minutes until the cheese melts and the eggs are fully set.
Step 6: Serve
Transfer the omelette onto a plate and garnish with the remaining parsley or spring onions. Serve hot with crispy toast, a fresh green salad, or golden roasted potatoes for a complete meal.
Simple, flavorful, and satisfying — this omelette is a classic recipe you’ll want to make again and again.