
Vegetable omelette
20 minPhoto by Renee Comet (photographer) · Public domain
Image details
Resized proportionally to 900x850 pixels; converted to WebP at quality 87; no cropping or content edits.
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A quick omelette filled with gently cooked pepper, onion and tomato. From Breakfast with Ife.

Photo by Renee Comet (photographer) · Public domain
Resized proportionally to 900x850 pixels; converted to WebP at quality 87; no cropping or content edits.
Finely chop the onion, pepper and tomato. Beat the eggs with salt and black pepper.
Heat half the oil in a non-stick pan and cook the vegetables for 4–5 minutes. Transfer them to a bowl.
Add the remaining oil and pour in the eggs. Tilt the pan to spread them evenly.
As the eggs set, lift the edges gently so uncooked egg can run underneath. Spoon the vegetables onto one half.
Fold over and cook until the eggs are fully set, then divide and serve.
Use a moderate heat and a pan that lets the omelette release easily.

Photo by Renee Comet (photographer) · Public domain
Resized proportionally to 900x850 pixels; converted to WebP at quality 87; no cropping or content edits.

Photo by Renee Comet (photographer) · Public domain
Resized proportionally to 900x850 pixels; converted to WebP at quality 87; no cropping or content edits.

Photo by Masssly · CC BY-SA 4.0
Resized proportionally to 900x1200 pixels; converted to WebP at quality 87; no cropping or content edits.

Photo by Masssly · CC BY-SA 4.0
Resized proportionally to 900x1200 pixels; converted to WebP at quality 87; no cropping or content edits.

Photo by Masssly · CC BY-SA 4.0
Resized proportionally to 900x1200 pixels; converted to WebP at quality 87; no cropping or content edits.

Photo by MOIBARDE · CC BY-SA 4.0
Resized proportionally to 809x1080 pixels; converted to WebP at quality 87; no cropping or content edits.
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