This easy vegetable omellette recipe is a complete meal. It has carbs - from the potato and veggies-, protein - from the eggs- and the fat - from egg yolk and olive oil-.
I like to throw vegetables in whatever meal I am making, whether it is a side dish, a salad or incorporated in th recipe itself.
Since it is a complete meal I don't normally serve it with bread. since it is so filling it doesn't need any bulking up.
I like to serve it with a little tomato and cucumber salad to bring some freshness to it. I also like to garnish it with some parsley and olives to make it appealing for kids as it resembles the shape of a face.
Omelette is perfect for lunches on the go or light quick week dqy dinners. It can be eaten hot, warm or even cold if you work in an office if you made extra and want to take the leftovers for lunch the next day.
This omelette can feed one person but you can bulk it up by serving it with bread and a quick lettuce, cucumber and tomato salad and share it with someone.
If you choose to have it for dinner, I also recommend making the green beans as a side dish or the artichoke salad recipe.
The health benefits of eggs make me want to eat them all the time, and this easy vegetable omelette recipe just another delicious way to incorporate them in a versatile and nutritious way.
Easy vegetable Omelette Recipe
Ingredients
- 2 large eggs or 3 medium
- ½ courgette
- ½ carrot
- 1 onion
- 1 potato
- 3-4 tablespoon Olive oil
- Salt & pepper
- 1 teaspoon Paprika
- ½ teaspoon Cumin
Instructions
- Wash, peel and grate the potato.
- Wash the potato multiple times to get the startch out, and Drain in a colander.
- Peel and dice the onion.
- Wash and grate the carrot and courgette.
- In a non stick pan cook grated potato in 2 tablespoon olive oil.
- Add 1 tablespoon olive oil and add the diced onion, the grated courgette and carrot.
- Season with salt and pepper, add the paprika and cumin.
- Beat the eggs in a seperate bowl and add on top of the cooked veggies, cook for 3 minutes.
- Place a plate ( bigger than the pan) on top and over the sink ( to avoid splashes of oil ruining the cooking) invert the plate back onto the pan, cook for 2 more minutes and serve.
