Breakfast / Global

Vegetable Omelette

A fast, filling omelette with eggs, tomatoes, spinach, and cheese.

7 min prep 8 min cook 1 servings Easy
Omelette with vegetables on a plate

Ingredients

Metric

  • 3 eggs
  • 50 g spinach
  • 1 small tomato, diced
  • 30 g grated cheese
  • 1 tsp butter or oil
  • Salt and black pepper

US

  • 3 eggs
  • 2 cups spinach
  • 1 small tomato, diced
  • 1/3 cup grated cheese
  • 1 tsp butter or oil
  • Salt and black pepper

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Method

  1. Whisk eggs with salt and pepper.
  2. Warm butter in a non-stick pan and wilt the spinach.
  3. Add tomato and cook for 30 seconds.
  4. Pour in eggs and cook over medium-low heat until nearly set.
  5. Scatter cheese over one half, fold, and cook for one minute more.

Substitutions

Spinach

mushrooms, peppers, spring onion

Cheese

feta, mozzarella, nutritional yeast

Eggs

chickpea flour omelette batter

Storage and Reheating

  • Best eaten immediately.
  • Refrigerate leftovers for up to 1 day.
  • Reheat gently; overcooking makes eggs rubbery.

FAQ

Why does my omelette stick?

Use a non-stick pan, enough fat, and medium-low heat.

Can I double the recipe?

Yes, but cook it in two omelettes for easier folding.