ru en
Vegetable Omelette

Vegetable Omelette

3 months

A delicious and hearty omelet, which is perfect for breakfast or brunch. Sauteed onions, peppers, and Gruyere cheese are used to stuff this omelet.


  • 30g butter, divided
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 4 eggs
  • 2 tablespoons milk
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 60g grated Gruyere cheese


  1.  Melt 1/2 the butter in a medium frying pan over medium heat. Cook the onion and pepper in the butter for 4 to 5 minutes, stirring occasionally until vegetables are just tender.
  2.  While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
  3.  Remove the vegetables from heat, transfer them to a clean bowl and sprinkle the remaining 1/4 teaspoon salt over them.
  4.  Melt the remaining butter (in the frying pan just used to cook the vegetables) over medium heat. Coat the frying pan with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelette with an egg slice to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the centre of the omelette starts to look dry.
  5.  Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using an egg slice gently fold one edge of the omelet over the vegetables. Let the omelette cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelette out of the frying pan and onto a plate. Cut in half and serve.

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