Vegetable Omelet / Omelette

Course: Breakfast, Brunch, Dinner, Lunch, Side Dish
Author: Maria Jose Martin
Print Recipe


  • 4 Eggs refer notes
  • 1/4 - 1/2 cup Milk
  • 1 small Onion finely chopped
  • 1 small Tomato finely chopped
  • 2-3 tbsp Carrots grated
  • 2 Green chilly chopped
  • 2 tbsp Grated cheese
  • Salt & crushed pepper - to taste
  • Seasonings - to taste optional, refer notes
  • Oil / Butter refer notes


  • Beat the eggs & salt together. Add milk & beat again. Heat oil/butter in a deep frying non stick pan. Pour in the egg batter. Sprinkle the chopped onions, tomato, green chilly, grated carrots and cheese on top of the egg base. Sprinkle the crushed pepper & other seasonings too. Cover and cook for 2-3 mins (approx, it can vary depending on the thickness of the omelet) on low flame. When one side is cooked, flip the omelet and cook the other side. Serve hot with some salad and there you go with a power packed breakfast :)


All the measurements can be customized as per your choice. I used 2 whole eggs & only the whites of other 2 eggs. I used low fat milk. This makes it healthier. While greasing the pan for frying, be a bit generous, it will help you flipping the omelet. Also make sure that you don't crowd the egg base with toppings, otherwise it will become heavier & difficult to flip. You can also add other veggies of your choice like mushroom, capsicum etc; I used basil & garlic & parmesan cheese as the additional seasoning.