Vegetable Omelette With Gruyère

I know I’m starting to feel just a little run down when I really crave lots and lots of fresh vegetables.  I have been craving them so I decided to listen to my body and I made sure we ate lots of veges all weekend – crunchy Vietnamese salads, bowls of noodle, beef and vege soup and then these vegetable omelette’s last night.  Joel didn’t do any work all weekend (very rare so it was lovely) and we ate well and slept well.  I’m feeling a little refreshed but only a little – still needed a good strong coffee this morning!

I love trying new recipes and creating in the kitchen but nothing beats opening up the fridge and just cooking something basic with what you’ve already got.  Omelette’s are so fast, healthy and can be made from whatever you have hanging about in the fridge.  The kids like just ham and cheese omelette’s and the girls will eat a little salad on the side.  I like to julienne some fresh vegetables, add a little fresh herbs and grate over some cheese.  I actually find egg and cheese can be too rich so I think the almost raw veges make the meal light and fresh.  But it really needs a good amount of seasoning and a little finely sliced spring onion and basil to liven it up.

If you didn’t have any gruyère cheese then cheddar cheese would be fine but if you can, try the gruyère.  Below are the quantities for just one omelette and they are pretty rough measurements.  This is a good Sunday supper but I also make it often for a quick lunch just for me.

vegetable omelette with gruyère

1 teaspoon butter
2 eggs
sea salt and freshly ground black pepper
1/4 red capsicum, finely julienned
1/4 zucchini, finely julienned
a few basil leaves, shredded
a small amount of finely sliced spring onions
a small handful of gruyère cheese, grated

In a bowl, whisk the eggs together and season.  Heat the butter in a non-stick frypan until bubbling and then pour in the whisked eggs.  Move the pan around to ensure the egg is cooking evenly.  When almost cooked arrange the julienned vegetables over one side of the omelette and scatter over the basil, spring onions and grated cheese.  Flip the other side of the omelette over the vegetables and continue to cook for a minute until the cheese is melted.

This entry was posted in Cheap and Cheerful, Family Dinner, Lunch, Vegetarian. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *