Veggie Omelette
Course: BreakfastDifficulty: EasyServings
1
servingsPrep time
5
minutesCooking time
10
minutesRecipe & photo courtesy of: Live Eat Learn
Ingredients
3 large eggs
2 tsp milk or cream
2 Tbsp AOOC Baklouti Green Chili Olive Oil (or Butter Olive Oil if you don’t want it spicy!)
1/4 cup chopped mushrooms
2 Tbsp finely chopped white onion
2 Tbsp finely chopped red bell pepper
2 Tbsp finely chopped green bell pepper
1/4 cup shredded cheddar cheese
1-2 tsp Basik’s Chili Lime Seasoning Blend (for less spice try Basik’s Salt-Free Blend or Original Blend)
*NOTE* You can use any combination of vegetables you’d like
Directions
- Whisk together the eggs and dairy until smooth
- Heat 1 tablespoon of the olive oil in pan over medium heat. Add mushrooms, onion, and peppers. Cook until soft, about 5 to 7 minutes.
- Add remaining olive oil to the pan. Reduce heat to medium/low then pour eggs over the veggies. Allow bottom of eggs to set slightly (2-3 minutes). Sprinkle with Basik’s seasoning.
- With a spatula, gently push an edge of the egg up while tilting the pan to allow the liquid egg one top to flow underneath. (repeat this around the edge of the pan until no liquid is left)
- When the egg is almost done cooking, sprinkle on cheddar cheese and allow it to melt.
- Fold the omelette in half or into thirds. Serve.
Notes
- Recipe and photo courtesy of Live Eat Learn
