Loaded Vegetable and Omelette
Ingredients
For the omelette:
• 3 large eggs (for a protein-packed breakfast)• ½ red bell pepper, sliced thin
• ½ green bell pepper, sliced thin
• 1 small onion, thinly sliced
• 50g ham, thinly sliced (or turkey ham for a lighter option)
• 2 tbsp shredded cheese (cheddar or mozzarella)
• 1 tbsp olive oil (healthy fat)
• Salt and pepper to taste
For the salad:
• 2 lettuce leaves• 1 small tomato, cut into wedges
• 1 small beetroot, thinly sliced
• 1 small cucumber, thinly sliced
• ¼ cup grated carrots
• 1 tbsp olive oil (for dressing)
• Lemon juice and a pinch of salt (optional dressing)
Instructions:
1. Prepare the veggies:
Heat olive oil in a medium-sized pan over medium heat. Add sliced onions and bell peppers, and sauté for 5-7 minutes until soft and lightly golden.
2. Add ham:
3. Whisk eggs:
4. Cook the omelette:
5. Stuff the omelette:
6. Prepare the salad:
7. Serve and enjoy:
2. Add ham:
Once the vegetables are soft, add the sliced ham and cook for another 1-2 minutes until the ham is slightly browned.
3. Whisk eggs:
In a bowl, beat the eggs with salt and pepper until fully combined.
4. Cook the omelette:
Remove the vegetables and ham from the pan and set aside. In the same pan, pour the beaten eggs, cooking on medium-low heat for about 2-3 minutes, or until the eggs begin to set but remain slightly runny on top.
5. Stuff the omelette:
Add the sautéed vegetables, ham, and shredded cheese to one half of the omelette. Carefully fold the omelette in half, covering the filling, and cook for another minute until the cheese is melted and the omelette is fully cooked.
6. Prepare the salad:
While the omelette is cooking, arrange the lettuce, tomato, cucumber, beetroot, and grated carrots on a plate. Drizzle with olive oil and lemon juice if desired.
7. Serve and enjoy:
Serve the omelette hot with the fresh salad on the side.