If you got leftover bits and pieces of vegetable in your refrigerator, this recipe will help you make use of them. Omelette is one easy and simple dish that you can make faster than watching a full episode of a Netflix series. You also do not need to be an experience cook to be able to make it, although there are of course more complicated omelette recipes that would require practice and detailed instructions. This recipe I am sharing with you is not that kind of recipe. This is so easy you can make this in 15 minutes or less. Let’s go check it out and watch the short video I made for you.

Blogging my seem like an easy thing to do but in reality it takes a LOT of time to finish a single post. In my Take a Peek at the Behind The Scenes of Food Blogging, I shared with you my process when creating a post. Although it takes a lot of time, it gives me a lot of joy doing thing. Blogging keeps me sane 🙂 and help me balance my life between work and personal time. I love sharing recipes with you as well as my travel escapades. I had been busier lately with work and I started making my meals on the fly, you know whatever I have on hand. Something that I do not have to plan just like when creating a posts for the blog. I thought I would create a short post about this, not as elaborate as my full post but enough to give you idea on how you can make it at home. This will be easy and quick recipes that you can make in less than 30 minutes max or even 5 minutes less. We all need a short break from the kitchen, but that doesn’t mean we have to stop making delicious meals to nourish us.

Today’s Quick & Easy Recipe

Today’s quick and easy recipe .. Omelette. This omelette makes good use of leftover bits and pieces of vegetables that you may have lying on your refrigerator. Use this recipe as a guide and adjust to whatever vegetables suitable for omelette that you have on your refrigerator. I used bell peppers, onions and carrots and a bit of Kale. Kale is one thing I have have so much in my freezer. I was looking for every opportunity that I have to use them and I found one, this recipe. Usually omelette uses more egg, but this version uses only 1 egg, juts enough to bind it but not totally create a thick egg covering. I like seeing and tasting the veggie more than the egg and so I find 1 egg to be just right. There are times however that like the usual omelette that have thick egg coating, in that case I will use 2 eggs. This is totally up to you, try both and see which one you like better.

For the veggie, you will need about 1/4 – 1/3 cup of mix veggie. I left out the measurements because this is really not a recipe that you need to be measuring every ingredient. I do this way of cooking when I am cooking small serving and I just go by tasting it and adjusting as I go.

Ok, that’s about it. I told you this is easy. There’s really nothing much I can point out here. So let’s get cooking!

Ingredients:

• Olive Oil
• Red or Yellow Onion
• 1/4 – 1/3 cup cooked Vegetables (I used bell peppers, carrots and Kale)
• 1-2 Eggs (1 only used one as I don’t want the vegetables to be fully covered with Egg. Use 2 for thicker egg coating)
• Seasonings/Spices/Herbs – I used salt, black pepper, garlic powder, fresh chopped chives)
• 3 tablespoon grated Cheese (Mozzarella or Cheddar) – optional

Instructions:

1. Add oil to a heated pan. Sauté the onion, bell peppers, carrots and Kale. Add salt, black pepper, garlic powder and fresh chopped chives. Taste and adjust seasonings as desired. Remove from the pan.
2. Pour the scrambled egg on the mix veggie. Lightly stir to coat the veggie. Leave to cook for 1-2 minutes. Top with cheese. Fold to half and continue cooking until the bottom is no longer sticking to the pan when you lift it. Flip to cook tie other side
3. Serve with bread or steamed rice.

Serves 1

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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