Servings: 1 person
Cooking time: 15 min
Difficulty level: Easy
Cost: Low
Ingredients
For the omelet:
3 eggs
1 tablespoon of skim milk or unsweetened plant milk
Salt and pepper
Chopped fresh parsley
For the sautéed vegetables:
1/2 red pepper
1/2 yellow pepper
4 cherry tomatoes
3-4 button mushrooms
A few florets of broccoli
1 teaspoon of olive oil
Salt, pepper, herbs of Provence
Preparation
Prepare the vegetables:
Wash and dice the peppers, slice the mushrooms, halve the tomatoes and chop the broccoli into small florets.
In a skillet, heat the olive oil and sauté the vegetables for 5 to 7 minutes over medium heat until lightly browned. Season with salt, pepper, and herbes de Provence.
Prepare the omelet:
In a bowl, beat the eggs with the milk, salt, pepper and parsley.
Pour the egg mixture into a hot nonstick skillet. Cook over medium heat, gently stirring the edges to ensure the omelet cooks evenly.
When the omelet is almost set, fold in half or roll according to your preference.
Dress the dish:
Serve the omelet on a plate and arrange the sautéed vegetables on the side. Sprinkle with some fresh parsley for decoration.