Garden Vegetable Omelette with Parmesan Cheese

15 Mar

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves 2


  • 4 eggs
  • 1/3 of a red bell pepper
  • 1/2 of a small onion
  • 1 1/2 cup arugala
  • 1/3 cup of shredded parmesan cheese
  • 1 tbsp of fresh cilantro
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp butter
  1. Whisk the 4 eggs together in a medium-sized bowl
  2. Cut up the red bell pepper and small onion into bite-sized pieces
  3. Melt the butter in a medium-sized saute pan and start sautéing the onion and red bell pepper for a couple of minutes before adding the arugula and adding salt salt and pepper
  4. Once the vegetables are cooked through set it aside on a plate
  5. Melt a little bit of butter in the pan again and add half of the beaten eggs in – add salt and pepper. Start swirling the eggs in the pan around on medium-low heat until it starts setting up but still runny in the center
  6. Next, add the sautéed veggies onto one side of the egg “crepe” and sprinkle the parmesan cheese on top
  7. Fold the egg over the veggies and sprinkle it with the cilantro and any left over parmesan cheese you might have
  8. Repeat steps 5-7 with the rest of the eggs

Enjoy! :]


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