We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Cheesy Vegetable Omelette
Cheesy Vegetable Omelette

Cheesy Vegetable Omelette
A simple and nutritious omelette packed with vegetables and cheese.
Cheesy Vegetable Omelette
Ingredients:
1
Servings
  • 3
    item
     egg
  • 50
    g
     cheddar cheese
  • 50
    g
     bell pepper
  • 1
    item
     tomato
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 15 minutes
Cheesy Vegetable Omelette
Instructions:
  1. Crack the eggs into a bowl and beat them well.
  2. Chop the bell pepper, tomato, and onion into small pieces.
  3. Heat olive oil in a non-stick pan over medium heat.
  4. Add the chopped onion and bell pepper to the pan and cook until soft.
  5. Add the tomato pieces and cook for another minute.
  6. Pour the beaten eggs over the vegetables in the pan.
  7. Sprinkle grated cheddar cheese on top of the eggs.
  8. Season with salt and black pepper.
  9. Cook until the eggs are set and the cheese is melted.
  10. Fold the omelette in half and serve warm.
Nutrition Per Serving 300 g Per 100g
Energy 673 kcal 224 kcal
Protein 36 g 12.0 g
Fibre 3 g 1.0 g
Salt 2 g 0.7 g
Sugar 7 g 2.3 g
Carbohydrates 15 g 5.0 g
Fat 52 g 17.3 g
  • 3
    item
     egg
  • 50
    g
     cheddar cheese
  • 50
    g
     bell pepper
  • 1
    item
     tomato
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Crack the eggs into a bowl and beat them well.

Chop the bell pepper, tomato, and onion into small pieces.

Heat olive oil in a non-stick pan over medium heat.

Add the chopped onion and bell pepper to the pan and cook until soft.

Add the tomato pieces and cook for another minute.

Pour the beaten eggs over the vegetables in the pan.

Sprinkle grated cheddar cheese on top of the eggs.

Season with salt and black pepper.

Cook until the eggs are set and the cheese is melted.

Fold the omelette in half and serve warm.

Contact About
Privacy Policy Terms of Service Sitemap