Omelettes are healthy and nutritious and make a fantastic quick and delicious meal. Fantastic by themselves or served with a salad or sweet potato fries.
Omelettes are so versatile and can be filled with various ingredients to suit your mood or season.
Omelettes are a great way to get your daily protein, especially if you're a vegetarian and they are sure to satisfy your hunger until your next meal.
The Italian flavours of this omelette are fresh and delicious and we absolutely LOVE it!
The added pesto and crumbly ricotta cheese give this dish a real Italian feel and who doesn't enjoy Italian food?
Italian food is AWESOME!
This easy omelette recipe is healthy, quick and ready in 10 minutes or under, making this a fantastic choice for a quick and nutritious
lunch.
Lets crack on with this egg-cellent recipe...
Happy Cooking!
The Chai Home 😋
INGREDIENTS
For the omelette
3x eggs
dash of milk
pinch of salt n pepper
1x tsp of Italian mixed herbs
For the filling
1x small Courgette - sliced
1/2 Red Onion - finely diced
1x tbsp of Pesto
A small handfull of crumbled Ricotta or Feta Cheese
pinch of salt n pepper
2x tsp of Italian mixed herbs
1x tbsp of Olive Oil
METHOD
In a small bowl add your omelette ingredients and whisk together thoroughly. Put to one side.
Preheat a medium sized non-stick sauce pan on a high heat and then add your olive oil.
Now add the diced courgette and onion and fry on a high heat for 1 minute before turning to a medium heat.
Add the salt n pepper and Italian herbs and stir. Continue to cook for a further 5 minutes or until your veg has softened.
While the veg is cooking preheat a small - medium non-stick frying pan on a high heat.
Quickly whisk some air back into the eggs and then pour into the preheated pan. Swirl the mixture evenly around the pan.
Turn to a medium heat.
Using a spatula bring the edges of the egg in slightly and then swirl the egg mixture around the pan so it refills the edges of the omelette. Keep repeating this method until all of the egg mixture has cooked. It should take approx 5 minutes.
Once the egg mixture is all cooked go ahead and add your cooked veggies to one half of your omelette. Drizzle with some pesto and crumble on the cheese.
Fold the other half of the omlette over your veggies and let it sit in the pan for 60 seconds before serving.
Enjoy!
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