Vegetable Recipes Recipes for Vegetables Vegetable Dishes

Omelette with Vegetables and Herbs

This recipe is a variation of the breakfast omelette, with an assortment of fresh vegetables and herbs. Ideal for breakfast or a light meal and suitable for vegetarians.


  • 60 g. finely chopped parsley
  • 3 tbs. finely chopped spring onions
  • 3 tbs. finely chopped leaks
  • 3 tbs. finely chopped Cos lettuce
  • 3 tbs. finely cut fresh dill
  • 3 tbs. finely cut fresh mint or 5 tsp. dried mint
  • a pinch of oregano
  • ¼ tsp. turmeric
  • 1 tsp salt
  • ½ tsp. freshly ground black pepper
  • 6 eggs
  • 5 ½ tbs. olive oil


  1. Put the parsley, spring onions, leeks, lettuce, dill, mint, oregano, turmeric, salt and pepper into a deep bowl.Add the eggs and 1 ½ tsp of the oil and beat vigorously with a fork to blend them.
  2. Heat the remaining 4 tbs. of oil over a moderate heat in a heavy, medium sized frying pan.Pour in the herb and egg mixture and spread it out evenly with a spatula.
  3. Cover and cook over a low heat for 8-10 minutes until the edges are fairly firm but the centre is still moist.
  4. Run a knife around the circumference of the pan to free the omelette, and then cut into 4 pie-shaped wedges.
  5. Cook uncovered for 1 or 2 more minutes gently shaking the pan back and forth. Then flip the omelette over to cook the other side until golden brown.
    Serves 4

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