Fluffy Herb Omelette with Roasted Veggies
This Fluffy Herb Omelette with Roasted Veggies combines creamy, airy eggs with aromatic fresh herbs and perfectly roasted seasonal vegetables. It’s healthy, comforting, and versatile — perfect for breakfast, lunch, or a light dinner.
Each bite gives you a satisfying mix of fluffy texture, earthy veggies, and herby brightness.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 2
Ingredients
For the Omelette
4 large eggs
2 tbsp milk or cream
1 tbsp butter or olive oil
1 tbsp chopped fresh parsley
1 tbsp chopped chives or dill
Salt and black pepper, to taste
Optional: ¼ cup shredded cheese
For the Roasted Veggies
1 small zucchini, diced
1 small bell pepper (any color), chopped
½ small red onion, sliced
½ cup cherry tomatoes, halved
1 tbsp olive oil
½ tsp dried oregano
Salt & pepper, to taste
Instructions
Step 1: Roast the Veggies
Preheat oven to 400°F (200°C).
Toss zucchini, bell pepper, onion, and tomatoes with olive oil, oregano, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through, until caramelized and tender.
Step 2: Prepare the Omelette Mixture
In a bowl, whisk together eggs, milk, salt, pepper, and chopped herbs until frothy.
(Optional) Stir in a small handful of shredded cheese for creaminess.
Step 3: Cook the Omelette
Heat butter or olive oil in a nonstick pan over medium-low heat.
Pour in the egg mixture and let it cook undisturbed for about 2–3 minutes, until the edges begin to set.
Use a spatula to gently lift the edges and tilt the pan, allowing uncooked egg to flow underneath.
When the top is nearly set, fold in half (or add roasted veggies inside for a stuffed version).
Cook another 30–60 seconds, then slide onto a plate.
Step 4: Serve
Serve the omelette with a side (or topping) of roasted veggies.
Garnish with extra herbs, a sprinkle of feta, and a drizzle of olive oil or lemon juice for brightness.
Notes & Tips
Make it Mediterranean: Add olives, spinach, or a spoon of hummus on the side.
For extra fluffiness: Separate the eggs, beat the whites until foamy, then fold into yolks before cooking.
Quick alternative: Sauté the veggies in the same pan instead of roasting.
Storage: Omelette and veggies can be stored separately and reheated gently.
Frequently Asked Questions
Q: Can I use frozen vegetables?
Yes — just thaw and pat dry before roasting or sauteing.
Q: What herbs work best?
Parsley, dill, basil, or chives — fresh herbs keep the flavor bright.
Q: Can I make it dairy-free?
Yes — use olive oil instead of butter and skip the cheese or use dairy-free cheese.
Nutritional Information
Calories: ~360 kcal
Protein: 22g
Carbs: 14g
Fat: 24g
Fiber: 3g