Omelette with carrot, celery, and capsicum

An omelette with carrot, celery, and capsicum (bell pepper) is a nutritious, high-fiber breakfast option that can be customized with various herbs and cheeses. To prevent a watery, soggy omelette, it is recommended to sauté the vegetables first to remove excess moisture.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a non-stick pan over medium heat. Sauté the veggies and garlic for 3 to 5 minutes until softened.

Step 2

Whisk the eggs in a bowl with the salt and black pepper and other herbs.

Step 3

Pour the egg mixture over the vegetables in the pan. Reduce the heat to low-medium.

Step 4

As the eggs set, gently lift the edges with a spatula, allowing the uncooked egg to flow underneath.

Step 5

When the top is mostly set but still slightly moist, fold the omelette in half, and cook for another minute.