Vegetable & Cheese Omelette with Avocado

🥚 Vegetable & Cheese Omelette with Avocado

Ingredients:

• 3 large eggs

• 2 tbsp milk (optional, for fluffiness)

• Salt & black pepper, to taste

• 1 tbsp olive oil or butter

• ¼ cup onion, finely chopped

• ¼ cup bell peppers (red/green/yellow), diced

• ¼ cup mushrooms, sliced

• ¼ cup spinach, chopped

• ¼ cup tomato, diced (remove seeds for less moisture)

• ½ cup shredded cheese (cheddar, mozzarella, or mix)

• ½ avocado, sliced

• Fresh herbs (parsley, cilantro, or chives), for garnish

Instructions:

1. Prepare the eggs:

   • In a bowl, whisk eggs, milk, salt, and pepper until fluffy.

2. Cook the vegetables:

   • Heat olive oil/butter in a non-stick pan over medium heat.

   • Add onion, bell peppers, and mushrooms. Sauté for 2–3 minutes.

   • Add spinach and tomato, cook for another 1 minute. Remove excess liquid if needed.

3. Make the omelette base:

   • Pour the whisked eggs into the pan over the veggies.

   • Tilt the pan gently to spread the eggs evenly.

   • Cook on low-medium heat until the edges set.

4. Add cheese & fold:

   • Sprinkle shredded cheese evenly over the omelette.

   • Cover with a lid for 1–2 minutes until cheese melts.

   • Fold the omelette in half gently.

5. Serve with avocado:

   • Slide onto a plate.

   • Garnish with fresh herbs and place sliced avocado on top or on the side.

🌟 Tips:

• Add a dash of chili flakes or paprika for spice.

• Use feta cheese for a Mediterranean twist.

• Serve with whole wheat toast for a complete breakfast.

• Q: What is the recipe name?
  A: Vegetable & Cheese Omelette with Avocado

  Q: How many eggs are used?
  A: 3 large eggs

  Q: Which vegetables are added?
  A: Onion, bell peppers, mushrooms, spinach, and tomato

  Q: What type of cheese is best?
  A: Cheddar, mozzarella, or a mix

  Q: How is avocado used?
  A: Sliced on top or served on the side

  Q: What makes the omelette fluffy?
  A: Adding a little milk when whisking eggs