Vegetable Omelet

Problems having an idea for today’s dinner? Try this omelet filled with vegetables.


Click here for the recipe in Portuguese


servings: 2

preparation time: 20 minutes



3 eggs

1 diced potato

1 cup chopped broccoli

4 chopped radishes

salt and pepper to taste

1 diced tomato, seedless

½ tbs. grated parmesan (or mozzarella) cheese


½ tbs. olive oil



1 – Steam potatoes and broccoli for a few minutes and set aside (don’t let it gets too mushy).

2 – In a bowl, beat eggs until they turn a pale yellow color and add vegetables: potatoes, broccoli and radish.

3 – Season with salt and pepper to taste and stir.

4 – In a small nonstick sauté pan, heat olive oil and put the egg mixture.

5 – Leave on medium-high heat, covered.

6 – When starts unglued from the bottom, flip the egg pancake over, using a spatula (or a plate) to ease it over if necessary.

7 – Add tomatoes, cheese and oregano and let cheese melts and until there is no uncooked egg left.



  • You can add any kinds of vegetables in this recipe: zucchini, carrot, spinach, peas, corn… They all go well with omelet.
  • Diced turkey breast is a good variation for the filling as well.
  • Are you on a diet? Use only the egg whites and don’t add cheese.
  • As this omelet is quite thick, it can be difficult to flip without breaking. To help, use a plate (turn the plate over the pan, as if it were the lid. Hold the two together and turn quickly). Then, slide the omelet back into the pan.


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