Omelet with vegetables – interesting and healthy breakfast for children and adults. You can use any combination of fresh vegetables you want, and depending on which you use, you will prepare the vegetables separately or add them directly to the omelette.
Omelette with vegetables - Ana Vuletić
An interesting and healthy breakfast for children and adults. You can use any combination of fresh vegetables you want, and depending on which you use, you will prepare the vegetables separately or add them directly to the omelette.
- 20 g of coconut oil (fat or butter)
- 1 piece of red pepper
- 2 pieces spring onion (finely chopped)
- 0,5 piece of carrot (grated)
- 8 eggs
- 1 spoons of milk
- 60 g of cheese (grated)
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Melt the butter, lard or coconut oil in a deep frying pan and add the vegetables (all but the spring onions) and fry for about 4 minutes until soft, stirring occasionally. Drain the vegetables and put them aside in foil to keep them warm.
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Crack the eggs into a deep bowl and mix until combined. Then add milk and onion and mix gently.
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In the pan in which you prepared the vegetables, pour half the mixture and spread the eggs so that they cover the entire pan (as for pancakes). Bake on medium heat for about 4 minutes and before the omelette is ready, add half of the vegetable mix over it, and then half of the grated cheese over the vegetables.
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You can pour it halfway and fold it or you can turn it like a pancake depending on the tool you have. If you don't have a wide enough tool to turn the omelet properly, then I recommend that you pour half of it on one side and cover it with the other side.
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