There are thousands of alternatives that can make breakfast an unforgettable meal. Waffles, pancakes and French toast are just some of the options we have to inspire and prepare delicious dishes for the first hours of the day. It should be noted, however, that nothing compares to an exquisite omelet. Eggs are such versatile products that allow us to combine them with almost any ingredient. So today we share with you 3 recipes of vegetarian omelettes that will make you mouth water.
Omelette of goat cheese, spinach and avocado
Ingredients
2 tablespoons olive oil
85 grams of mushrooms cut into slices (mushrooms, for example)
3 eggs
Salt and black pepper
Pieces of goat cheese
½ cubed avocado
1 baby spinach
Chopped parsley
Step by Step
Place the oil in an omelet pan. Heat it to medium temperature and add the mushrooms. Cook 5 to 6 or until soft and brown. Remove them from the heat and set aside in a bowl.
Take an absorbent paper and pass it through the pan. Now add just spray oil so that the following ingredients do not stick together.
In a small bowl mix the eggs, salt and pepper. Pour the mixture of eggs and seasonings into the preheated skillet. Cook until the edges of the omelette begin to rise and until the bottom is slightly brown. This will take about 6 minutes.
Now carefully lift the omelet starting at the edges and place it on a plate.
In one of the halves of the omelette place the spinach, cheese, mushrooms and avocado.
Fold the other half over and sprinkle with a little chopped parsley.
Pesto omelette and cherry tomatoes
Ingredients
1 tablespoon olive oil or ghee
A handful of cherry tomatoes in chunks
4 eggs
3 tablespoons of pesto
Salt and pepper
Step by Step
Place half a tablespoon of oil or ghee over a preheated omelette skillet at medium temperature.
Add the tomatoes and add the salt. Let it cook for 12 to 18 minutes. Turn them occasionally until almost all of the liquid has evaporated. Put them in a bowl.
Lower the temperature to the minimum and add the other half tablespoon of oil. Add the beaten eggs and be sure to spread them throughout the pan. Let them cook for 2 minutes until the bottom begins to rise.
Add the pesto in one of the halves. Put the cooked tomatoes on top.
Fold the empty omelet part over the other, let the omelette finish cooking, turn off the heat and slide it on a plate.
Add a touch of salt and pepper.
Asparagus Omelette
Ingredients
1 teaspoon vegetable oil + 2 teaspoons separately
1 cup asparagus cut into pieces and then halved
½ cup cherry tomatoes in halves
6 large eggs slightly beaten
½ cup feta cheese
½ teaspoon salt
¼ teaspoon pepper
Step by Step
For this omelette you should also heat the pan at medium temperature with two teaspoons of oil.
Saute the asparagus and tomatoes until the asparagus is tender and the tomatoes just burnt. Remove from the pan and place in a separate bowl.
Beat the eggs with salt and pepper.
Heat the pan again with the remaining teaspoon of oil. Place the egg mixture. Let them cook for a few minutes but not quite.
Add the asparagus and tomatoes mixture over one half of the omelette and place over ¼ cup of the feta cheese. Turn the empty omelet part over the other and wait until the cheese is gratin (about 3 minutes).
Remove the omelette from the pan.
mmm those pictures look amazing
Soy tu tio
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