Why spend your weekend mornings with the same cafeteria brunch over and over again when you can impress your friends with homemade veggie-stuffed omelettes?
These simple ingredients are probably lying around in your dorm, and they wouldn’t cost too much to buy at a local grocery store. Whether you’re a breakfast fanatic or a beginner chef, this recipe covers your taste AND health needs… because we know you didn’t choose broccoli over french fries last night.
Veggie-Stuffed Herb Omelette
- Prep Time:15 minutes
- Cook Time:15 minutes
- Total Time:30 minutes
- Servings:3 omelettes
- Easy
- 9 eggs
- 1 1/2 cup spinach
- 3 mushrooms
- 1/2 tomato
- 2 tablespoon butter
- Salt
- Basil
- Thyme
- Olive oil
Ingredients
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Step 1
Heat a drizzle of olive oil in a small pan over medium heat. Add spinach and stir.
Photo by Kim Pham -
Step 2
Cut mushrooms into thin slices and add to spinach. Continue to sautée.
Photo by Kim Pham -
Step 3
Chop tomato into small cubes while occasionally stirring ingredients in the pan. Add tomatoes when spinach and mushrooms are cooked. Continue to stir.
Photo by Kim Pham -
Step 4
Crack three eggs into a small bowl. Add a pinch of salt, thyme, and basil and stir with fork.
Photo by Kim Pham -
Step 5
Coat another pan with a thin layer of melted butter. Pour egg mix into pan, consistently rotating the egg mixture to the outside of the pan for about 2-3 minutes, or until nearly cooked through in the center.
Photo by Kim Pham -
Step 6
Take a third of the sautéed veggies and lay it on one half of the omelette.
Photo by Kim Pham -
Step 7
Fold empty side over the veggies with a spatula and pat down to brown the bottom. Flip omelette to the other side and remove from heat when desired brown color is reached. Move omelette to a plate. Add extra sides or enjoy alone!
Photo by Kim Pham