Vegetable Omelette with Sautéed Potatoes & Veggies
✅ Ingredients (serves 2)
For the omelette:
4 large eggs
2 tbsp milk or cream (optional, for extra fluffiness)
1 tablespoon of butter or olive oil
¼ cup of cheddar or any other melting cheese (optional).
¼ cup of chopped spinach
2 tbsp chopped parsley (plus extra for garnish).
Salt and black pepper to taste.
For the sautéed potatoes and veggies:
2 medium potatoes, diced into small cubes
1 cup of broccoli florets
1 cup of cherry tomatoes, halved
1 cup of sliced mushrooms
2 tbsp olive oil or butter
1 clove of garlic, minced
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon of dried oregano
Salt to taste.
Instructions:
1. Prepare the potatoes and vegetables.
Heat a non-stick frying pan over a medium heat and add olive oil or butter.
Add the diced potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until golden and crispy.
Add the mushrooms and cook for three minutes.
Add the broccoli and sauté for 3–4 minutes until it is slightly tender but still bright green.
Finally, add the cherry tomatoes, garlic, paprika, oregano and more salt and pepper if needed.
Sauté for another 2–3 minutes, then set aside.
2. Make the omelette.
In a bowl, whisk together the eggs, milk, salt, pepper, spinach and parsley.
Heat the butter in a clean non-stick pan over a medium-low heat.
Pour in the egg mixture and cook slowly without rushing.
Once the edges begin to set, sprinkle with cheese, if using.
Gently fold the omelette in half and cook for another minute.
Slide onto a plate and garnish with fresh parsley.
