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Vegetable Omelette

17/11/2023

Preparing a vegetable omelette is a great choice for a light and nutritious meal. Here’s the basic recipe, with an Italian touch that could make the dish even tastier:

Ingredients

  • 4 large eggs
  • 1/4 cup of milk
  • Salt and pepper to taste
  • 2 tablespoons of extra virgin olive oil
  • 1/2 small zucchini, diced
  • 1/2 red bell pepper, diced
  • 1 small onion, finely chopped
  • 1 clove of garlic, minced
  • A handful of fresh spinach
  • 1 small tomato, deseeded and diced
  • Grated cheese of choice (e.g. Parmesan or pecorino), optional
  • Aromatic herbs of choice (basil, parsley, oregano), chopped, optional

Preparation

  1. In a medium bowl, beat the eggs with the milk, salt, and pepper until frothy.
  2. Heat the extra virgin olive oil in a non-stick skillet over medium-high heat. Add the onion and garlic and sauté until translucent.
  3. Add the zucchini and red bell pepper and sauté until they start to soften.
  4. Add the spinach and let it wilt for a minute.
  5. Pour the beaten eggs into the skillet, spread the tomatoes over the vegetables, and if you like, the aromatic herbs as well.
  6. Let the omelette cook without stirring until the edges start to color and easily pull away from the skillet.
  7. With the help of a spatula, gently fold one side of the omelette towards the center, covering the vegetables. Let it cook for another 1-2 minutes, then do the same with the other side, slightly crimping the edge to give your omelette a rounded shape.
  8. If you like, sprinkle with grated cheese and let it melt before transferring the omelette onto a plate.

A tip for an additional Italian touch is to finish the omelette with a drizzle of raw extra virgin olive oil and a sprinkle of chopped aromatic herbs. Serve it hot or at room temperature.

Curiosity

The omelette is a versatile dish that lends itself to countless variations. Don’t hesitate to experiment with the vegetables you have on hand or to add other typical Italian ingredients like olives, capers, or anchovies for a more intense flavor. In Italy, the omelette is often called “frittata” and, unlike the French version, is often flipped or cooked on top as well to ensure that it is well cooked inside.