Rustic Veggie-Loaded Omelette
This Rustic Veggie-Loaded Omelette is a delightful twist on a classic breakfast favorite. Inspired by a cooking show, this recipe is packed with protein and vibrant vegetables, making it a hearty way to start your day. With fluffy eggs as the base, this omelette features deeply satisfying grated potatoes, savory ham, and a colorful medley of fresh veggies, topped off with a creamy finish from cream cheese and a touch of parmesan. Perfect for brunch or a lazy weekend breakfast, this versatile dish allows for endless variations - swap ingredients as you like to suit your taste!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Large Eggs
6 (whisked)
Medium Potato
1 (grated)
Fresh Parsley
1 tablespoon (diced)
Virginian Ham
100g (sliced and diced)
Ground Black Pepper
1/4 teaspoon
Sage
1/4 teaspoon
Medium Onion
1 (finely diced)
Butter
1 tablespoon (for cooking)
Button Mushrooms
2 (sliced)
Cherry Tomatoes
2 (sliced)
Green Capsicum (Pepper)
1/4 (diced)
Red Capsicum (Pepper)
1/4 (diced)
Parmesan Cheese
2 teaspoons
Cream Cheese
100g (finely diced)
Instructions
1
In a medium bowl, whisk together the eggs until well beaten. Incorporate the grated potato, diced parsley, diced ham, ground black pepper, sage, and finely diced onion. Mix until all ingredients are evenly distributed.
2
In a large skillet, melt the butter over medium heat. Once melted and bubbling, pour in the egg mixture, spreading it evenly across the pan.
3
Reduce the heat to low and allow the omelette to cook gently without stirring. After about 10-15 minutes, spread the sliced mushrooms, cherry tomatoes, diced green and red capsicum, and both cheeses evenly over the top of the omelette.
4
Continue cooking until the edges of the omelette are firm and the center is just starting to set, about 20 more minutes. If the top is still runny, you may cover the pan with a lid for a few minutes to help it cook through.
5
Once the omelette is nearly set, if desired, carefully flip it using a large spatula and cook for an additional minute to finish cooking the other side.
6
Remove the skillet from heat, cut the omelette in half without folding it, and serve immediately. Enjoy this rustic meal with a side of toast or fresh greens.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Rustic Veggie-Loaded Omelette?
It is a hearty breakfast dish featuring fluffy eggs, grated potatoes, savory ham, and a medley of fresh vegetables like mushrooms and capsicum.
How many eggs are needed for this recipe?
The recipe requires 6 large eggs, whisked.
How should the potato be prepared?
One medium potato should be grated and mixed directly into the whisked eggs.
What kind of ham is used?
The recipe calls for 100g of sliced and diced Virginian Ham.
What herbs are used to season the omelette?
The omelette is seasoned with 1 tablespoon of diced fresh parsley and 1/4 teaspoon of sage.
Which vegetables are included in the mixture?
The dish includes medium onion, button mushrooms, cherry tomatoes, and both green and red capsicum.
How much cream cheese is required?
The recipe uses 100g of finely diced cream cheese.
What type of pepper is recommended?
1/4 teaspoon of ground black pepper is used for seasoning.
How much butter is used for cooking?
1 tablespoon of butter is used to grease the skillet.
When should I add the mushrooms and tomatoes?
Add the sliced mushrooms and cherry tomatoes after the egg mixture has cooked gently on low heat for about 10-15 minutes.
How long does the omelette take to cook in total?
The omelette cooks for approximately 30 to 35 minutes on low heat until firm.
Should the omelette be folded?
No, the instructions state to cut the omelette in half without folding it before serving.
Is flipping the omelette necessary?
Flipping is optional; it can be done for an additional minute if you wish to finish the top side more quickly.
What if the top of the omelette is still runny?
You can cover the pan with a lid for a few minutes to help the top cook through.
What are the suggested sides for this meal?
It is recommended to serve this rustic omelette with a side of toast or fresh greens.
How much parmesan cheese is used?
The recipe uses 2 teaspoons of parmesan cheese.
What amount of capsicum is needed?
You will need 1/4 of a green capsicum and 1/4 of a red capsicum, both diced.
How many mushrooms are required?
The recipe calls for 2 sliced button mushrooms.
How should the onion be prepared?
One medium onion should be finely diced and mixed into the egg base.
What is the heat setting for cooking the omelette?
Start by melting butter on medium heat, then reduce to low heat once the egg mixture is added.
How many cherry tomatoes are used?
The recipe uses 2 sliced cherry tomatoes.
Can I vary the ingredients?
Yes, the recipe is described as versatile, allowing you to swap ingredients to suit your taste.
Is this recipe suitable for brunch?
Yes, it is specifically described as perfect for brunch or a lazy weekend breakfast.
What is the first step in the instructions?
The first step is to whisk the eggs in a medium bowl and then incorporate the potato, parsley, ham, pepper, sage, and onion.
How many ingredients are in this recipe?
There are a total of 14 ingredients listed.
What texture do the potatoes provide?
The grated potatoes provide a deeply satisfying and rustic texture to the omelette base.
Is this omelette considered high in protein?
Yes, the description notes it is packed with protein from the eggs and ham.
What size skillet should be used?
A large skillet is recommended to ensure the egg mixture spreads evenly.
How is the cream cheese prepared?
The cream cheese should be finely diced before being spread over the top.
When is the parmesan cheese added?
The parmesan is added along with the other toppings (mushrooms, tomatoes, and capsicum) after the initial 10-15 minutes of cooking.