Tired of eating plain eggs for breakfast? If you are, you should try this 10-minute breakfast omelet by Rahilas Cookhouse. This recipe will surely level up your mornings. It is loaded with carrot, cabbage, onion, spring onion, and tomato. Unlike your usual omelets, this one is creamy and delicious, as it has milk.
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This omelet recipe is good for you and is the perfect meal for busy days, as it’s ready in just a few minutes. To cut the vegetables faster, you can use a grater or even your food processor instead of a knife. The best thing about this recipe is that it is also customizable. You can add ham, bacon, chicken, or any meat you want for some protein.
It’s not only for breakfast, but you can also eat it as a snack any time of the day. For more breakfast omelet recipes, check the out: Easy To Follow Hash Brown Omelet Recipe and Delicious Homemade Cheese & Mushroom Omelet Recipe.
Quick and Easy Breakfast Omelet
- 1/2 cup of carrot (shredded)
- 1/2 cup of cabbage (sliced)
- 1 onion (sliced)
- 1 tomato (sliced))
- 1/2 cup of spring onion (sliced)
- 1/2 cup of milk
- 2 tablespoons of all-purpose flour
- 4 to 5 eggs
- salt to taste
- 1/2 teaspoon of pepper
- oregano
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How to Make Breakfast Egg Omelet
Step 1:
Add all the ingredients in the bowl except for the oregano and mix until well combined.
Step 2:
Place a pan over low heat, and lightly grease with oil. Once hot, add some of the egg mixture and spread evenly until you fully cover the bottom of the pan. Cook for a few seconds.
Step 3:
Once it starts to set and the top is still a little bit runny, start rolling from one side, gently pressing after each roll to flatten it out. After it is all rolled, apply oil on both sides and cook the omelet until browned. Transfer to a plate, then repeat with the remaining egg mixture.
Step 4:
Slice and garnish with oregano and serve.
10-Minute Breakfast Omelet
