Vegetable Omelette with Sautéed Potatoes & Veggies

Ingredients (1–2 servings)

For the Omelette

• 3 large eggs

• 1–2 tbsp milk or cream

• Salt & black pepper

• 1 tbsp butter or olive oil

• 1/4 cup chopped vegetables (spinach, bell peppers, onions, mushrooms, etc.)

• 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)

• Fresh parsley (for garnish)

For the Sautéed Potatoes & Vegetables

• 2 small potatoes, diced

• 1/2 cup broccoli florets

• 1/2 cup cherry tomatoes, halved

• 1/2 cup mushrooms, sliced

• 1 tbsp olive oil or butter

• Salt, pepper, garlic powder, paprika (optional)

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Instructions

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1. Cook the Potatoes

1. Heat oil/butter in a pan on medium heat.

2. Add diced potatoes and season with salt, pepper, and paprika.

3. Sauté 10–12 minutes until golden and tender.

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2. Add the Remaining Vegetables

1. Add mushrooms, broccoli, and cook 3–4 minutes.

2. Add cherry tomatoes last and cook 1 minute.

3. Set aside.

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3. Make the Omelette

1. Whisk eggs with milk, salt, and pepper.

2. Heat a nonstick pan with butter/oil.

3. Pour in the eggs and swirl to coat the pan.

4. When the edges start to set, add chopped vegetables and cheese on one half.

5. Fold the omelette gently in half.

6. Cook until the eggs are firm but still soft and fluffy.

7. Slide onto a plate and sprinkle with parsley.

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4. Serve

• Place omelette on the plate.

• Add the sautéed potatoes and vegetables on the side.

• Serve warm.

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Optional Add-ons

• Add bacon or ham inside the omelette.

• Add chili flakes for heat.

• Use sweet potatoes instead of regular potatoes.