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After all the meat feasting, one morning I woke up during our holidays and was craving for vegetables! So I decided to whip up a quick and easy vegetarian omelette for our breakfast.
For our vegetarian omelette, I added thinly sliced zucchini, red onion and topped it with some mozzarella cheese for an oozy, cheesy finish. Cravings satisfied!
We also had a caprese salad on the side (tomato, mozzarella and basil), expertly made by Baby C. We had it a few times this holiday (who could resist all that red juicy tomatoes, and cheap cheese!) and she loves helping me make it! For the recipe please click here.
Video Recipe here
Vegetarian Omelette
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 5-6 minutes
Serves 2
Ingredients
1/2 zucchini, thinly sliced
1 tbsp olive oil
1 red onion, finely chopped
2-3 slices mozzarella cheese,
3 large eggs, beaten
Salt and freshly ground pepper
1. In a medium sized frying pan measuring 10 inches (25cm) in diameter over medium high heat, heat 1/2 tbsp of olive oil. Add the onions and zucchini and saute for about 2 minutes, until the onions have softened.
2. Season the beaten eggs with some salt and pepper. Lower heat to medium, and add the egg to the pan. Cook for about 1 minute, then add the cheese, and continue cooking for another 1-2 minutes until there is only a little liquid left on the top (the residual heat will continue to cook the egg).
3. Remove from heat and serve.
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