Vegetable Omelette Recipe

Vegetable Omelette With Sour Cream

Vegetable Omelette with Sour Cream – The tastiest start to the day

Try our Vegetable Omelette with Sour Cream recipe this summer. It’s light, fresh and super tasty, the perfect meal during the week or weekend brunch.

Vegetable Omelette Recipe

Vegetable Omelette With Sour Cream

We all love a good breakfast and one of the best will always be a fluffy omelette with your favourite fillings. Your egg omelette provides the best platform for all of your favourite breakfast fillings to start your day the best way. Our Vegetable Omelette with Sour Cream is a real treat. It’s great for a quick weekday breakfast or brunch with your friends and family this weekend. Omelettes also give you a great opportunity to be creative with your cooking.

Omelettes are all about making sure that it’s fluffy, fully cooked while holding all of your ingredients in place. When you’re ready to cook the eggs, use chopsticks to whisk them again in the pan until they form curds before adding the veggies. This will help make them fluffy, but your pan should not be too hot, otherwise, you will scramble your eggs. Go a bit crazy and add some bacon if you want to and fresh chives for a garnish never goes unnoticed. Your Vegetable Omelette with Sour Cream is the perfect meal in one pan.

Try our Vegetable Omelette with Sour Cream recipe this summer. It’s light, fresh and super tasty, the perfect meal during the week or weekend brunch.

Veggie Omelette Recipe

Recipe by Melissa Jacobs Course: BreakfastCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

20

minutes
Servings

2

Total time

35

minutes

This vegetarian omelette is filled with veggies and cheese and topped with a dollop of sour cream.

Ingredients

  • 4 4  eggs

  • 1 medium 1 chopped onion

  • ½ ½ red pepper

  • 100 ml 100 grated cheddar cheese

  • 2 tbsp 2 sour cream

  • 15 ml 15 water

  • 5 ml 5 butter

  • 5 ml 5 oil

  • salt

  • fresh black pepper

Method

  • In a bowl, whisk the eggs and water with a fork.
  • In a non-stick frying pan, heat the butter and oil on low heat, until it bubbles.
  • Fry the onion and pepper. Remove from the pan.
  • In the same pan, add the egg. When the egg is cooked halfway, add the onion and red pepper.
  • Sprinkle the cheese over the egg. Season with salt and pepper. Fold the omelette.
  • Serve with sour cream.

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