A classic homemade vegetable omelette made with eggs, onion, tomato, capsicum, and a touch of seasoning. This is a quick, nutritious, and filling breakfast option that brings together the goodness of vegetables and protein-rich eggs in a single dish.
9 ingredients
Crack the eggs into a bowl and beat well with salt and black pepper.
Add chopped onion, tomato, capsicum, and green chilli (if using) to the beaten eggs. Mix well.
Heat oil in a non-stick pan on medium heat.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 333 kcal | 14% |
| Protein | 20 g | 37% |
| Total Fat | 25 g | 42% |
| Carbohydrate | 6 g | 2% |
| Fiber (Total) | 2 g | 7% |
| Vitamins & Minerals | ||
| Sodium | 1019 mg | 51% |
| Potassium | 380 mg | 11% |
| Calcium | 93 mg | 9% |
| Iron | 2 mg | 13% |
| Zinc | 1 mg | 12% |
| Vitamin A (RAE) | 810 µg | 81% |
| Vitamin C | 40 mg | 50% |
| Vitamin D | 7 µg | 47% |
| Vitamin B12 | 1 µg | 61% |
| Folate (B9) | 101 µg | 34% |
% Daily Value based on adult male RDA. Your needs may vary.
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Pour the egg and vegetable mixture into the pan, spreading evenly.
Cook on medium heat for 3-4 minutes until the base is set.
4 minFlip the omelette gently and cook the other side for another 2 minutes until done.
2 minTransfer to a plate and serve hot.
