Brunch Egg and Vegetable Omelette
PakistaniBrunchDesi eggsEasy
A colourful omelette with capsicum, tomato, onion and coriander — a fresh garden-style brunch omelette.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 4 Desi eggs
- 1 capsicum, diced
- 1 tomato, finely chopped
- 1 small onion, finely chopped
- 2 tbsp fresh coriander, chopped
- 1 green chilli, chopped
- 1/4 tsp red chilli powder
- 1/4 tsp salt
- 1 tbsp oil or butter
Method
- Beat the eggs in a bowl with salt and red chilli powder.
- Stir in the capsicum, tomato, onion, green chilli and coriander.
- Heat oil or butter in a pan on medium heat.
- Pour in the eggs and let them set for 1 minute, then gently lift the edges so uncooked egg flows underneath.
- Fold the omelette in half and slide onto a plate. Serve hot with toast or paratha.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)15 g
Fat (estimate)18 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Dice the vegetables small so they cook through quickly. Food safety: cook until the eggs are fully set. Allergens: contains egg and milk (butter). Substitute: use mushrooms or spinach instead of capsicum, or add a little cheese. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).