Name: Loaded Veggie Omlette recipe by Sonia Shringarpure at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 4 Eggs; 1 tbsp Cream or Milk; 2 tsp Water; 1 Onion, diced; 6 multicolored Sweet peppers (or 1 red bell pepper), diced; 1/2 bowl Baby spinach, washed and drained; Salt and Black pepper powder to taste; 1 tbsp Garlic flavored Parmesan cheese; 4 slices Provolone cheese or any good melting cheese; Olive oil and butter as required

ABOUT Loaded Veggie Omlette RECIPE

Recipe inspired by Denny's American Diner. Though I don't know their secret recipe, I came up with my own version. This omelette is a must-have whenever I visit the diner. It's totally overflowing with beautiful seasonal vegetables and oodles of cheese. With my version, I restricted the use of cheese of course for health reasons. Do try this whenever mood strikes for something different with eggs.

Ingredients Serving: 2

4 Eggs
1 tbsp Cream or Milk
2 tsp Water
1 Onion, diced
6 multicolored Sweet peppers (or 1 red bell pepper), diced
1/2 bowl Baby spinach, washed and drained
Salt and Black pepper powder to taste
1 tbsp Garlic flavored Parmesan cheese
4 slices Provolone cheese or any good melting cheese
Olive oil and butter as required

Instructions

Beat eggs with cream, water, salt and pepper.
Heat oil in nonstick pan. Add onions, peppers, and zucchini. Stir fry till zucchini softens and changes color.
Season with salt and pepper. Add Parmesan cheese. Mix well. Switch off gas.
Add spinach and mix well. Cover and let them cook in the heat itself.
Arrange cheese slices over the prepared veg stuffing. Cover and let cheese melt.
In another nonstick, heat olive oil and little butter. Melt the butter and spread it out evenly.
Add half the quantity of eggs and let them cook on low heat. Once the egg sets, take half the stuffing along with the cheese and place it over the egg. Fold the egg and cover the pan for few seconds.
Remove the omelette to a serving plate. Garnish with potato hashbrowns.

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