Omelette with fresh vegetables
2 servings
25 minutes
Omelet with fresh vegetables is the embodiment of French refined taste and simplicity. Originating from traditional European breakfasts, it combines the airy texture of eggs with juicy vegetables, creating a harmonious balance of flavors. The light sharpness of garlic, sweetness of bell pepper, and richness of tomatoes make the dish rich and aromatic. Celery adds a fresh note, while basil adorns it with a noble touch. This omelet is an ideal choice for a light, nutritious breakfast or dinner. It works well as a standalone dish but pairs wonderfully with crispy baguette or a glass of fresh orange juice, offering delight in every bite.
1
Heat the oil in the pan.
- Vegetable oil: 1 tablespoon
2
Peel the garlic and onion, chop into small cubes. First add garlic to the pan and sauté until golden. Then add the onion and also cook it until golden.
- Garlic: 2 cloves
- Sweet red onion: 1 head
3
Pour boiling water over the tomatoes and set aside. After 3-4 minutes, remove and peel the skin off.
4
Cut the bell pepper into thin half-rings and add to the pan.
- Bell pepper: 1 piece
5
Peel the celery with a peeler, chop it into small cubes, and add it to the pan. Mix all the vegetables and sauté for 2-3 minutes.
- Celery stalk: 2 pieces
6
Chop the peeled tomatoes into cubes and add them to the other vegetables. Season with salt and pepper. Simmer for about a minute.
- Tomatoes: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
7
Crack the eggs carefully avoiding damaging the yolk, mix the whites with the vegetables.
- Chicken egg: 4 pieces
8
You can decorate with basil leaves.
