Veggie Omelette Roll
A delicious rolled omelette filled with sautéed veggies and cheese, perfect for breakfast or brunch.
Ingredients
Egg Mixture
- 6 large 6 large eggs
- 1/4 cup 1/4 cup milk
- Salt and pepper to taste
Veggies and Toppings
- 1 tablespoon 1 tablespoon butter For sautéing
- 1/2 cup 1/2 cup diced bell peppers (any color)
- 1/2 cup 1/2 cup diced tomatoes
- 1/2 teaspoon 1/2 teaspoon dried oregano
- 1/2 cup 1/2 cup shredded cheddar cheese
- 1/4 cup 1/4 cup chopped fresh parsley
Instructions
Preparation
- In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
Cooking
- In a non-stick skillet over medium heat, melt butter. Add diced bell peppers and tomatoes. Sauté for 3-4 minutes until the veggies are tender.
- Pour the whisked egg mixture evenly over the sautéed veggies in the skillet.
- Allow the eggs to set slightly at the edges. Gently lift the edges with a spatula, tilting the skillet to let the uncooked egg flow underneath.
- Sprinkle shredded cheddar cheese and chopped fresh parsley evenly over the omelette.
- Once the edges are set, carefully roll the omelette from one side to the other, creating a rolled log shape. Remove from heat.
- Transfer the omelette roll to a cutting board. Slice it into rounds, and serve warm.
Notes
Customize the omelette roll with your favorite veggies, such as mushrooms, onions, or spinach. Experiment with different cheese varieties for varied flavors. Serve with a dollop of sour cream or a side of salsa for extra freshness.