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Italian Vegetable Omelet with Roasted Vegetables

Name: Italian Vegetable Omelet with Roasted Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 6 pieces Eggs; 200 g Broccoli; 150 g Cauliflower; 40 g Butter; 2 tbsp Oil; 50 ml Milk; 1 tsp Salt; 0.5 tsp Pepper

A generous omelet filled with roasted broccoli and cauliflower, finished with a Mediterranean touch for a light yet satisfying meal.

35 min2 servings350 kcalDifficulty: Easy

Ingredients

6 pieces Eggs
200 g Broccoli
150 g Cauliflower
40 g Butter
2 tbsp Oil
50 ml Milk
1 tsp Salt
0.5 tsp Pepper

Instructions

Step 1
Cut the broccoli and cauliflower into small florets. Roast them in a pan with oil for 10 minutes over medium-high heat.
Step 2
Break the eggs into a bowl, add milk, salt, and pepper. Whisk well with a fork.
Step 3
Melt the butter in a large pan over medium heat. Pour in the beaten eggs.
Step 4
Cook for 3 minutes until the bottom sets, then distribute the roasted vegetables over half of the omelet.
Step 5
Fold the omelet in half and cook for another 2-3 minutes until done to your liking. Serve immediately.

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