Ingredients for Veggie Cheese Omelette
- 3 large eggs
- 1 tablespoon water
- 1 teaspoon soy sauce
- Salt and pepper to taste
- 1-2 tablespoons butter
- Carrot
- Button Mushrooms
- Red Bell Pepper
- 2 cloves minced garlic
- Dried Tarragon
- 1/2 teaspoon paprika
- 1/2 cup shredded cheddar cheese (or your preferred cheese)
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How to Make Veggie Cheese Omelette
- Chop 1/2 cup onion, 1/2 cup carrot, and 1/2 cup bell pepper into small pieces.
- Melt 1 tablespoon butter in a large (10-inch) nonstick frying pan over medium-high heat.
- Add the chopped onion, carrot, and bell pepper to the pan.
- Sauté for 1-2 minutes, stirring occasionally.
- Add 2 cloves minced garlic and sauté for another 1-2 minutes.
- Stir in 1 teaspoon dried tarragon and 1/2 teaspoon paprika.
- Reduce heat to medium-low and cook, stirring occasionally, until vegetables are softened (about 5-7 minutes).
- Add more butter if needed to prevent sticking.
- Meanwhile, in a separate bowl, whisk together 3 large eggs, 1 tablespoon water, 1 teaspoon soy sauce, salt, and pepper to taste.
- Add 1 cup sliced mushrooms to the vegetables in the frying pan.
- Cook for another 5-10 minutes on low heat, covered, to retain moisture.
- Using a spatula, spread the vegetables evenly in the pan, pressing down to create a flat layer.
- Pour the egg mixture over the vegetables.
- Sprinkle 1/2 cup shredded cheddar cheese (or your favorite cheese) over the top.
- Increase heat to medium.
- Using a metal spatula, gently lift the edges of the omelette as it cooks, tilting the pan to allow uncooked egg to flow underneath.
- Cover the pan and cook for another 5 minutes, or until the eggs are set.
- Carefully loosen the edges of the omelette with the spatula.
- Slide the omelette onto a serving plate.
- Serve immediately with crusty bread and a glass of white wine (optional).
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
29g
Fat
96g
Carbs
6g
