Omelette with eggs and vegetables
15 min
Sezamo
Preparation method
Ingredients overview
- 20 g red onion
- 40 g red kapia pepper
- 50 g tomatoes
- 25 g button mushrooms
- 20 g block cheddar cheese
- 2 pcs M size eggs
- 45 g avocado
- 10 g fresh baby spinach
- 1 tablespoon sunflower or rapeseed oil
- 1 pinch fine table salt
- 1 pinch ground black pepper sachet
- 1 handful fresh watercress (optional)
Ingredient preparation
Peel the onion and chop it finely. Cut the kapia pepper and tomato into small cubes. Clean the mushrooms and also cut them into cubes. Grate the cheddar cheese finely. Place the eggs in a small bowl, season with salt and pepper, then beat them well. Slice the avocado thinly.
Cooking the omelette
Heat the oil in a medium pan over medium heat. Add the onion and mushrooms, sprinkle with a little salt, and sauté for 3-4 minutes. Add the tomatoes and kapia pepper, cook for another 1-2 minutes. Reduce the heat to low, pour in the beaten eggs, add the baby spinach and grated cheddar cheese. Cook, stirring continuously for 2-4 minutes, until the eggs are set but still creamy.
Serving
Transfer the mixture to a plate, add the avocado slices on top, and serve immediately. Optionally, sprinkle fresh watercress for extra flavor.
Chef's tip
You can serve the omelette with a slice of toasted whole wheat bread for an even more satisfying breakfast.
50 min
Under an hour
