Easy Homemade Breakfast Recipe | Healthy Cooking at Home - Day 1

When mornings are busy but you still want something whole protein and healthy and satisfying, a Vegetable Omelette is the solution. Packed with protein, fibre, this simple egg recipe is ideal for breakfast or brunch. Unlike heavy fried breakfasts, a vegetable omelette is quick to prepare, with seasonal vegetables, and keeps you full for hours without feeling heavy.

For anyone looking to eat healthier without sacrificing taste, this recipe is a must-have. It uses basic pantry ingredients, requires no special equipment, and can be made in just 15 minutes—making it one of the most practical recipes for everyday cooking.

 

 

 

Why You’ll Love This Vegetable Omelette

• 15 minutes breakfast recipe

• High in protein and nutrients

• can be used with any vegetables

• Perfect for weight-loss diets

   

  Ingredients (Serves 1–2)

• 3 large eggs

• ¼ cup onion, finely chopped

• ¼ cup tomato, finely chopped

• ¼ cup capsicum (bell pepper), finely chopped

• 2 tablespoons carrot, grated

• 1 green chilli, finely chopped (optional)

• Salt to taste

• ¼ teaspoon black pepper

• ¼ teaspoon red chilli flakes (optional)

• 1 tablespoon milk or water

• 1–2 teaspoons oil or butter

• Fresh coriander leaves, chopped 

   

  Preparation Time

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes  

   

  How to Make Vegetable Omelette (Step-by-Step)

• Prepare the egg mixture
  Crack the eggs into a bowl. Add salt, black pepper, chilli flakes, and milk. Whisk well until the mixture becomes light and slightly frothy.

• Add vegetables
  Add chopped onion, tomato, capsicum, grated carrot, green chilli, and coriander leaves to the egg mixture. Mix gently to combine everything evenly.

• Heat the pan
  Place a non-stick pan on medium heat. Add oil or butter.

• Cook the omelette
  Pour the egg and vegetable mixture into the pan. Spread gently with a spatula. Cook on medium-low heat until set.

• Flip and finish
  Carefully flip the omelette and cook the other side for 1–2 minutes until fully cooked but still soft inside.

• Serve hot
  Transfer to a plate and serve immediately with toast, sautéed vegetables, or a fresh salad.

   

  Tips for the Perfect Omelette

• Always cook on medium to low heat to avoid burning.

• Do not overload vegetables, or the omelette may break

• Adding milk or water makes the omelette fluffier

• Use a non-stick pan for easy flipping

   

  Variations You Can Try

  1. Cheese Vegetable Omelette

  Add 2 tablespoons of grated cheese just before flipping for a creamy texture.

  2. Indian Masala Omelette

  Add turmeric, garam masala, and finely chopped curry leaves for a desi twist.

  3. High-Protein Omelette

  Add egg whites only or include paneer crumbles for extra protein.

  4. Vegan Alternative

  Use chickpea flour (besan) batter with vegetables to make an egg-free version.

   

  Frequently Asked Questions (FAQs)

  Q1. Can I make a vegetable omelette without milk?
  Yes, you can replace milk with water or skip it entirely.

  Q2. Is vegetable omelette good for weight loss?
  Yes. It is high in protein and low in carbohydrates, making it suitable for weight-loss diets when cooked with minimal oil.

  Q3. Can I store leftover omelette?
  It’s best eaten fresh. However, you can refrigerate it for up to 12 hours and reheat gently.

  Q4. Which vegetables work best in an omelette?
  Onion, tomato, capsicum, spinach, mushrooms, and carrots work very well.