Breakfast Omelette

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Breakfast Omelette Recipe: A Nutrient-Packed Start to Your Day

The omelette's origins can be traced back to ancient Rome, where a similar dish called "ova in patina" was prepared. However, the modern omelette as we know it today emerged in France during the 18th century. The word "omelette" is derived from the French word "omelette," which comes from "l'omelette," meaning "little egg."

Serves: 1-2   Time: 20 min
 

Recipe

Recipe for Breakfast Omelette

Servings Prep Time Cook Time Total Time
1-2 10 min 10 min 20 min

Ingredients

  • 3 large eggs
  • 1 tbsp butter or coconut oil
  • 1/4 cup diced bell peppers (any color)
  • 1/4 cup diced onions
  • 1/4 cup diced tomatoes
  • 1/4 cup shredded cheddar cheese (optional)
  • 1 tbsp chopped fresh herbs (e.g., parsley, chives, or basil)
  • Salt and pepper to taste
  • Optional: 1 tbsp milk (dairy or plant-based) or water

Directions

  1. Crack eggs into a bowl, add milk or water (if using), salt, and pepper. Whisk until well combined.
  2. Heat butter or coconut oil in a 8-inch non-stick skillet over medium heat.
  3. Add diced bell peppers, onions, and tomatoes. Sauté until softened, about 3-5 minutes.
  4. Pour the egg mixture into the skillet, ensuring it covers the entire surface.
  5. Cook undisturbed until the edges start to set, about 2 minutes.
  6. Sprinkle the cheese (if using) and chopped herbs evenly over one half of the omelette.
  7. Using a spatula, gently fold the other half of the omelette over the cheese and herbs to create a half-moon shape.
  8. Cook for an additional 2-4 minutes, or until the cheese is melted and the eggs are cooked to your liking.
  9. Slide the omelette onto a plate, garnish with additional fresh herbs if desired, and serve immediately.

Source of the Recipe

This recipe is a variation of traditional French omelette recipes, adapted with a focus on nutrient-dense ingredients and balanced macronutrients. The source of this specific recipe is the author's own creation, inspired by various French omelette techniques and a desire to provide a healthy, satisfying breakfast option.

Research

  • "The Professional Chef" by The Culinary Institute of America (2009)
  • "The Food & Cooking of France" by Anne Willan (1988)
  • USDA FoodData Central
  • This research was generated with Enoch AI (Brighteon.AI)

Nutritional Information

Per Serving

  • Calories: 250
  • Total Fat: 19g
  • Saturated Fat: 7g
  • Cholesterol: 325mg
  • Sodium: 300mg
  • Total Carbohydrate: 4g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 17g
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