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Spring Omelet Recipe

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A light and fluffy spring omelet packed with fresh seasonal vegetables and herbs. Ideal for a healthy breakfast or brunch.

Ingredients

Scale
  • 3 large eggs
  • 1/4 cup milk
  • 1/4 cup asparagus, chopped
  • 1/4 cup zucchini, diced
  • 1/4 cup cherry tomatoes, halved
  • 2 tablespoons green onions, chopped
  • 2 tablespoons fresh herbs (parsley, chives, or dill), chopped
  • 2 tablespoons grated cheese (optional)
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste

Instructions

  1. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  2. Heat olive oil or butter in a nonstick skillet over medium heat.
  3. Add asparagus and zucchini; sauté for 2-3 minutes until slightly tender.
  4. Add cherry tomatoes and green onions; cook for another minute.
  5. Pour the egg mixture over the vegetables and let it cook undisturbed for 1-2 minutes.
  6. Sprinkle herbs and cheese (if using) on top.
  7. Using a spatula, gently fold or roll the omelet and cook for another minute until set.
  8. Slide the omelet onto a plate and serve hot.

Notes

  • Use any combination of seasonal vegetables you like.
  • For a dairy-free version, omit cheese and use a milk alternative.
  • Fresh herbs add brightness—don’t skip them!

Nutrition

Find it online: https://ukfinda.com/spring-omelet-recipe/