🍳 A delicious vegetarian omelette topped with fresh vegetables. This recipe is perfect for students on a budget, it's hearty, economical and quick to prepare. 🥚🥦
10 min
In a bowl, beat the eggs with a fork. Season with a pinch of salt, pepper and paprika if desired.
Preheat the frying pan over medium heat with the olive oil.
Add the chopped peppers and onion to the hot pan. Sauté for 2-3 minutes until slightly softened.
Add the diced tomatoes to the pan and sauté for a further 1-2 minutes.
Pour the beaten eggs over the vegetables in the pan. Cook over medium heat for 2-3 minutes without stirring.
Using a spatula, gently lift the edges of the omelette to allow the uncooked liquid to drain downwards.
Once the omelette has set, but is still slightly runny on top, gently turn it over with a spatula. You can also sprinkle with grated cheese at this stage if you wish.
Leave to cook on the other side for a further 2-3 minutes, or until the omelette is cooked through.
Remove the omelette from the heat and transfer to a plate. Serve immediately.
Tip
For an even tastier omelette, add fresh herbs like parsley, chives or basil just before serving 🌿. You can also add a handful of fresh spinach alongside the peppers and onion for an extra nutritional boost 🥚🥦🍅.
Seasonal all year round!
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