Colorful Veggie Omelette with Fresh Tomato Salsa
Indulge in a vibrant and flavorful vegetable omelette, filled with bell peppers, mushrooms, and other assorted veggies. Folded delicately and served alongside a zesty homemade tomato salsa, this dish is a breakfast treat that will awaken your taste buds and brighten up your mornings.
ingredients
- 4 large eggs
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 4 mushrooms, sliced
- 1 small onion, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 tomatoes, diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin powder
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili flakes (optional)
steps
- 1.
Mise en place the omelette ingredients by prepping and chopping the bell peppers, mushrooms, and onion.
- 2.
In a small bowl, prepare the fresh tomato salsa by combining the diced tomatoes, chopped onion, cilantro, lime juice, salt, black pepper, and chili flakes. Mix well and set aside.
- 3.
In a separate bowl, whisk together the eggs, salt, black pepper, and cumin powder until well combined.
- 4.
Heat olive oil in a non-stick frying pan over medium heat. Add the diced bell peppers, mushrooms, and onion, and sauté until they soften, about 5 minutes.
- 5.
Pour the whisked egg mixture evenly over the sautéed veggies, allowing it to cover the entire pan. Cook for 2-3 minutes, until the omelette is set and the edges start to slightly brown.
- 6.
Fold the omelette in half with the help of a spatula and cook for an additional minute.
- 7.
Gently transfer the vegetable omelette onto a serving plate and garnish with freshly chopped cilantro.
- 8.
Serve the omelette hot, accompanied by a generous portion of the homemade tomato salsa.
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