Omelette with Lots of Vegetables and Cheese Recipe

Name: Omelette with Lots of Vegetables and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Onions (finely chopped); 2 peppers Green bell peppers (finely chopped); 1/2 Carrot (finely chopped); 1/2 to 1 Soup stock cube; 3 slice Ham or bacon (finely chopped); 2 slice Sliced cheese; 1 Salt and pepper; 1 dash Umami seasoning (optional); 3 Eggs; 10 grams or 1 tablespoon Butter or vegetable oil

Servings: persons

1
Crumble the stock cube finely.
2
Put all the chopped vegetables in a heatproof bowl, cover loosely with plastic wrap and microwave for 3 minutes.
3
Take the bowl out of the microwave (be careful not to burn yourself!)
4
and put in the rest of the ingredients except for the butter and eggs while the vegetables are still hot and mix.
5
Add the eggs at the end and mix well.
6
Put the butter or oil in a non-stick frying pan over low heat.
7
Pour in the egg mixture and spread it around the pan.
8
Mix quickly with rubber spatula.
9
When the edges are starting to set, cover with a lid and steam-cook.
10
When the egg has cooked enough to turn over, flip it over with a spatula.
11
Cook the other side of the omelette slowly over low heat.
12
Cover with a lid to steam-cook.
13
Shake the pan occasionally to prevent the omelette from burning.
14
After about 3 minutes, when the omelette is lightly browned and no raw egg oozes out when you press on the omelette, transfer to a serving plate.
15
It's very well flavored since it's seasoned with the stock cube, ham and cheese.
16
It's delicious on its own, even when cooled.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 Onions (finely chopped), 2 peppers Green bell peppers (finely chopped), 1/2 Carrot (finely chopped), 1/2 to 1 Soup stock cube, and more.

Yes, Omelette with Lots of Vegetables and Cheese falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Omelette with Lots of Vegetables and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions