Garden Vegetable Omelette
Equipment
- mixing bowl
Ingredients
- 1 onion finely chopped
- 2 crisp heads of lettuce chopped (or substitute with parsley)
- Salt and pepper to taste
- 6 large eggs beaten
- 3 tablespoons cream
- Butter for cooking
Instructions
- In a mixing bowl, combine the finely chopped onion, chopped lettuce (or parsley), salt, and pepper.
- Add the beaten eggs and cream to the vegetable mixture, and stir until well combined.
- Heat a non-stick skillet over medium heat and add a knob of butter to coat the bottom.
- Pour the egg and vegetable mixture into the hot skillet.
- Cook until the omelette is thickened but not fully set.
- Once the edges start to set, gently fold the omelette in half using a spatula.
- Continue cooking for another minute or until the omelette is cooked through but still moist inside.
- Slide the omelette onto a hot serving platter.
- Serve the Garden Vegetable Omelette immediately while hot.
Notes / Tips / Wine Advice:
Feel free to customize the vegetables in the omelette with your favorite choices, such as bell peppers, mushrooms, or tomatoes.
Wine Pairing Advice:
For this flavorful vegetable omelette, consider pairing it with a light-bodied white wine such as Sauvignon Blanc or a dry rosé. These wines will complement the freshness of the vegetables and enhance the overall enjoyment of the dish.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 4 g | Protein: 13 g | Fat: 16 g | Fiber: 1 g | Sugar: 2 g