Vegetable omelette

Name: Vegetable omelette
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2
Ingredients: 4 eggs; 1 tomato; 1/2 pepper; 2 tablespoons chopped parsley; 1/4 cup grated cheese; 2 tablespoons oil or butter; 2 tablespoons milk; 1 teaspoon Salt and black pepper

Fluffy eggs with tomatoes, peppers, parsley and cheese — breakfast or dinner in ten minutes.

Cooking time: 30 min
Hands-on time: 25 min
Free time: 5 min
Difficulty: Easy
Calories: 280
Contains: Dairy, Eggs

An omelet is the kitchen's answer to the question "What's for dinner?" when there's nothing else in the house: eggs and whatever vegetables are available. Its delicate texture is due to low heat and the patience of an extra minute — no more.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Time managementPrepare the chopping and spices first, and start with the ingredient that takes the longest to cook so that all the ingredients are cooked together.

Ingredients

2people

Amounts follow the number of people

To prepare a vegetable omelet

4 eggs — At room temperature
1 tomato — Small cubes, drained
1/2 pepper — finely chopped
2 tablespoons chopped parsley — Washed and thoroughly dried
1/4 cup grated cheese — optional
2 tablespoons oil or butter — At room temperature
2 tablespoons milk — Full-fat and chilled until needed
1 teaspoon Salt and black pepper — to taste

When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.

Equipment

Bowl and whisk — The eggs are beaten until even and slightly frothy.
Pan with a lid — The lid over low heat sets the top without flipping.

Method

Whisk the eggs with the milk, salt, and pepper until smooth and slightly frothy.
10 min
You’ll know it’s ready when
The color is completely even with no streaks of white showing, and a light foam rises on the surface.
Tip: A few seconds of brisk whisking is enough — the air that goes in is the secret to a tender omelet.
Sauté the peppers and tomatoes in oil for two minutes until their water evaporates.
10 min
You’ll know it’s ready when
The color turns golden and the aroma is released without burning.
Tip: Work in batches and maintain a consistent temperature for even browning.
Pour the eggs over the vegetables over low heat, add the cheese and parsley, and cover the pan.
5 minYou can walk away
You’ll know it’s ready when
The top has set completely, with no liquid left — and the bottom is golden.
Tip: A low flame makes a fluffy omelet; a high flame makes burnt-bottom eggs.
Fold it in half and serve immediately with toasted bread.
5 min
You’ll know it’s ready when
The dish is neat and ready to serve straight away.
Tip: Add the finishing touches at the time of serving to preserve the color and texture.