Vegetable Omelet
recipe

A delicious omelet perfect for breakfast or a light lunch, packed with colorful vegetables and protein.
Preparation Time: 15 minutes
Serving Size: 2 servings
Ingredients:
- 4 eggs
- 1/2 cup milk
- 1/2 bell pepper (red or yellow), diced
- 1/2 small zucchini, sliced
- 1/4 onion, finely chopped
- 1/2 cup cheese (e.g., cheddar or feta), crumbled
- Salt and pepper to taste
- 1 tablespoon oil for frying
- Fresh herbs (e.g., parsley or basil) for garnish
Instructions:
1. Crack the eggs into a bowl and add the milk. Whisk together until smooth.
2. Season the egg mixture with salt and pepper.
3. Heat the oil in a skillet over medium heat. Add the onion and sauté until soft.
4. Add the bell pepper and zucchini to the skillet. Cook the vegetables for about 3-4 minutes until slightly softened.
5. Pour the egg mixture over the vegetables and stir gently. Cook the omelet until the edges begin to set.
6. Sprinkle the cheese on top of the omelet and cover the skillet with a lid. Allow it to cook for a few more minutes until the cheese is melted and the omelet is fully cooked.
7. Carefully slide the omelet onto a plate and garnish with fresh herbs. Serve immediately.
Nutritional Information (per serving):
- Calories: 300 kcal
- Protein: 22 g
- Carbohydrates: 5 g
- Fat: 20 g
- Fiber: 1 g

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