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Mini Loaded Veggie Omelettes

Mini Loaded Veggie Omelettes

Cooking Time

Preparation Time : 5

Cook Time : 10

Total Time : 15


Serves 1

  • 2 large eggs

  • 1/2 onion, diced finely

  • 1/2 cup diced zucchini finely

  • 1/2 cup diced finely sweet peppers (or 1 multicolored bell pepper)

  • 1 tsp salt or to taste

  • 1 tsp black pepper powder

  • 1 tsp McCormick steak seasoning

  • 1 tsp dried parsley

  • 1 tsp dried chives

  • 1/2 cup shredded cheddar cheese

  • 2 tbsp olive oil

  • 1 Silicone egg mould


  • 01

    Heat oil in pan and add onions, peppers, and zucchini. Saute till they are wilted.

  • 02

    Add the herbs and seasoning along with salt and pepper. Stir for couple of minutes to mix everything together. Set aside to cool.

  • 03

    In a bowl, add 1 tsp of water. Add little salt and black pepper powder. Whisk. Break the eggs in it and give it a good whisk.

  • 04

    Heat a nonstick pan. Lower flame and brush oil on the center of the pan with a pastry brush.

  • 05

    Place an egg mould in the center of the pan.

  • 06

    Pour 3 tablespoon of egg in the mould and spread it out evenly. Place teaspoon of stuffing on half of the egg. Sprinkle teaspoon of cheese over it. Let the egg set a bit.

  • 07

    Remove mould gently, if required then use a blunt knife. With a spatula, fold the egg in half pressing down gently on it so that the cheese melts and the egg retains it's half moon shape. Remove to a plate.

  • 08

    Repeat the process with remaining egg mixture.

  • 09

    Arrange eggs on serving dish and serve with any condiments of your choice.



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