Essential breakfast recipes; how to cook a vegetable breakfast with eggs and cheese

The right breakfast recipes for how to cook a vegetable breakfast with eggs and cheese

When choosing a breakfast option, consider all aspects of the coming day. If you can have something to eat in an hour or two, you can choose salad or cottage cheese. But if you have a long working day ahead, it is better to opt for an omelet. The recipe for an omelette with vegetables is slightly more difficult than a regular omelette, but this dish is healthier and more satisfying.

Health benefits of vegetables

Any vegetable has its own unique set of necessary parts and unique parameters.

• Cauliflower. It contains a lot of protein, sodium, phosphorus, calcium, iron, magnesium and potassium, vitamins A, PP, C. Prevents the development of arthritis, diseases (disturbances in normal functioning, performance) of the heart, blood vessels, protects the intestinal tract and stomach from ulcers and tumors.
• Brussels sprouts. Contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B, amino acids, mineral salts, enzymes. Useful for diabetes, hypertension, arrhythmia, has anticancer, immunostimulating, anti-inflammatory, antitoxic properties;
• Broccoli. Suppresses the growth of cancer cells, strengthens blood vessels and cleanses the body of toxins. Needed for the prevention of gastritis and atherosclerosis (atherosclerosis is a chronic disease of elastic and muscular-elastic arteries) . The carotenoids contained in it are beneficial for the eyes;
• Greenish peas. Rich in vitamins PP, A, H, group B, contains minerals - zinc, boron, selenium, chromium, chlorine, sulfur, sodium, phosphorus, helps regulate the functioning of the cardiovascular system, removes edema ( excessive accumulation of fluid in the extracellular tissue spaces of the body) , improves brain activity and slows down the aging process;
• Bulgarian pepper. Contains betacarotene and vitamin C , potassium, copper, selenium and zinc. Helps with insomnia, stress, memory disorders. Indispensable for poor vision, strengthens capillaries, promotes their elasticity;
• Carrot. The composition includes vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) D, E, K, PP, provitamin A, copper, colbanat, phosphorus, manganese, various acids and oils. Used for poor vision, anemia, skin diseases, and cardiovascular diseases. It has choleretic, anthelmintic, analgesic properties;
• Onion. The composition includes a huge amount of minerals and vitamins. Allows you to avoid colds and various infectious diseases. Restores the water-salt balance of the body, strengthens the immune system;
• Zucchini. of vitamin is high , this determines its strengthening properties. It normalizes the water-salt balance, it is useful for stagnation of bile, cholecystitis, poor liver function, strengthens the heart muscle (Designed to perform various actions: body movements, contraction of the vocal cords, breathing) ;
• Green beans. It contains a lot of B vitamins, copper, potassium and zinc. Lowers blood sugar (in the internal environment of the human and animal body) , calms the nervous system, removes stones from the kidneys, has a beneficial effect on male potency, and is good for teeth;
• Spinach. It contains a lot of vitamins and minerals, but there are not many calories at all: 20 kcal per 100 g. It stimulates the intestinal tract, prolongs the youth of cells, strengthens blood vessels and vision. Useful for anemia, hypertension, tuberculosis, exhaustion, constipation, gastritis.

The calorie content of a vegetable omelet depends on the set of ingredients, but on average it is about 185.78 kcal per 100 g of product. Thanks to this, the dish can be consumed for dinner by those who are watching their own figure.

Vegetable omelette in the oven with photo

An omelette with vegetables stewed in the oven turns out fluffy, tasty and healthy.

You will find it useful:

• milk - half a glass;
• eggs - 2 pieces;
• carrots - 1 piece;
• bell pepper - 1 piece;
• broccoli - 200 g;
• leek - half a stalk;
• zucchini - 200 g;
• cheese - 100 g;
• salt pepper.

1. Chop the vegetables and fry them in oil for 5-7 minutes.
2. Add the cabbage last, add a little water and simmer for 7 minutes.
3. Place the prepared vegetables in a baking dish.
4. Salt the eggs, add milk, beat and pour over the vegetables.
5. Bake the omelette for 15 minutes at 190 degrees.
6. Grate the cheese, 3 minutes before readiness, sprinkle it on the omelette.

Pan baked recipes

With beans, bell pepper and cheese

• green beans - 50 g;
• bell pepper - 100 g;
• eggs - 3 pieces;
• parmesan cheese - 50 g;
• butter - 20 g;
• pepper, salt.

Manufacturing

1. Cut the vegetables into small pieces and fry.
2. Beat the eggs, add salt and pepper.
3. Pour the eggs into the pan and fry over medium heat for 7 minutes.
4. Sprinkle with grated cheese and leave on the heat for another 2 minutes.

With leeks and spinach

You will find it useful:

• eggs - 4 pieces;
• spinach - 100 g;
• leek - 150 g;
• sesame oil - 100 g;
• salt.

1. Cut the onion and spinach into strips.
2. Beat the eggs and add salt.
3. Add cooked vegetables and stir.
4. Pour oil into the pan and pour in the omelette.
5. Fry on both sides.

With frozen vegetables

If you're in a hurry, make an omelet with frozen vegetables. You can choose one vegetable or a mixture.

You will find it useful:

• eggs - 3 pieces;
• milk - half a glass;
• frozen vegetables - 1 package;
• salt, herbs.

1. Fry the vegetables for 5 minutes, then simmer for another 7 minutes.
2. Salt the eggs, add milk and beat well.
3. Finely chop the greens and mix with the egg mixture.
4. Pour the mixture into the pan.
5. Cook for 6-8 minutes.

Cooking in the microwave

Is it possible to cook an omelet with milk without a crust? If you want to create a dish quickly, but without a crust, cook it in the microwave.

You will find it useful:

• eggs - 3 pieces;
• milk - half a glass;
• spinach - 100 g;
• bell pepper - 1 piece;
• green peas - 50 g;
• salt.

1. Using a mixer, beat the eggs with milk and add salt.
2. Chop the pepper and spinach.
3. Mix all the vegetables with the egg mixture and pour into the mold.
4. Microwave for 7-10 minutes.

Omelet in a slow cooker

If you care about your own health and figure, prepare an omelette with vegetables in a slow cooker without adding oil.

You will find it useful:

• eggs - 2 pieces;
• cauliflower - 100 g;
• Brussels sprouts - 100 g;
• carrots - 100 g;
• green peas - 50 g;
• milk - 200 ml;
• salt, soda, dill.

1. Grate the carrots.
2. Separate the cabbage into florets.
3. Fry the vegetables, cook in the slow cooker in the “Stew” mode for 7 minutes.
4. Beat eggs with milk and salt. Add baking soda with the tip of a knife and whisk again.
5. Finely chop the dill and add to the mixture.
6. Pour the egg mixture over everything.
7. After 10 minutes in the “Stew” mode, the omelette will be ready.

Now you understand how to cook an omelette with vegetables in a frying pan, in the oven, in a slow cooker and in the microwave. Choose the recipe you like and cook deliciously for yourself and your loved ones!

Omelette with vegetables in a frying pan

Ingredients

Chicken eggs – 6 pcs.

Hard cheese – 70 g

Bell pepper – 1 pc.

Onions – 0.5 pcs.

Green beans – 30 g

Butter – 50 g

Dill and parsley – 10 g

Salt and pepper - to taste

• 144 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

Omelette with vegetables is a good breakfast for the whole family. The beauty of this recipe is that you can take different vegetables every time and prepare versions of an omelette with vegetables in a frying pan for your own household.

Now I propose to prepare an omelet with green beans, onions, bell peppers and tomatoes.

Let's prepare the products according to the list and get started!

In a bowl, whisk the eggs with milk.

Add hard cheese grated on a medium grater. Mix all the ingredients well; we won’t add salt, as the cheese is salty.

Cut green beans (can be frozen) into small pieces. Cut the bell pepper into cubes, cut the onion into quarters.

Melt the butter in a frying pan and fry the vegetables in it for 5-7 minutes. Add salt and pepper to taste.

Pour the omelette mixture into the vegetables.

Cut cherry tomatoes into quarters and place in an omelette.

Finely chop the dill and sprinkle it on the top of the omelette with vegetables. Cover the pan with a lid and cook the omelette, covered, over medium heat for 10-12 minutes, until done.

Serve the omelette with vegetables cooked in a frying pan to the table hot, cut into portions.

Bon appetit and delicious breakfast!!

Omelette recipes in a frying pan

• Mexican vegetable omelette
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• Omelette with tomatoes and sausage
• Egg Fu-Yang
• Hawaiian omelette
• Omelet with cheese
• Omelet with milk in a frying pan
• Omelette with tomatoes, cheese and herbs
• Quail egg omelette with eggplant and tomatoes
• Omelet with tomatoes, onions and dill

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Vegetables, Omelette

Recipes for main courses → Vegetables

Recipes for main courses → Omelette

Menemen is a common Turkish dish that is most often served for breakfast. I am sure that almost all of you often cook an omelette with vegetables, but the uniqueness of this ordinary dish is that it contains more vegetables than eggs. Delicious breakfast, easy to prepare!

The Italian frittata omelette always looks good on the table.

Zucchini fried with egg, carrots and onions is a tasty, satisfying and quick-to-make self-sufficient dish from ordinary goods. The zucchini is grated on a Korean carrot grater in the form of long noodles, but if desired, it can be cut into thick strips.

Shakshuka is sometimes called Jewish scrambled eggs. In reality, this dish is loved and prepared in almost all countries of the Middle East.

This Spanish omelet is made with potatoes, bell peppers, tomatoes, onions, eggs and cheese.

How to make a regular morning omelette even tastier? The answer is usual - add vegetables! Juicy eggplants and bell peppers complement the milk omelet in the most delicious way. Such an omelette is prepared very quickly, it comes out very airy, fluffy and slightly resembles a pie in appearance. A good start to the day!

Try to amaze your loved ones and prepare a dish of Adyghe cheese with tomatoes, which tastes very similar to an omelette. Black salt gives the taste and smell of the eggs, and turmeric gives the yellow color.

Frittata is an Italian omelette with various toppings. An omelette with cheese will become catchy and most healthy if you add spinach, bell pepper, onion and basil to it. The frittata is first fried in a frying pan and then finished in the oven.

If you're tired of the usual omelet, make a frittata. This is the same omelette, only in Italian - with something for contrast. One of the usual and win-win recipes is a zucchini frittata recipe.

Mandirmak is a dish of Dagestan cuisine that is cooked in a frying pan. We recommend including this hearty dish in your morning menu. The main ingredients are vegetables, which are first stewed and then filled with eggs.

A good recipe for breakfast. Macaroni and cheese are nutritious, vegetables are healthy, everything together is delicious and delicious. With all this, it is curious how, or rather, what the dish is prepared in.

Italian breakfast - frittata with zucchini and cheese.

An original and very tasty dish - a juicy, satisfying and nutritious omelette roll with zucchini. The delicious zucchini omelette just perfectly complements the grated cheese interior. A fascinating and, at the same time, completely easy production method makes an ordinary omelet with zucchini very unusual - such a roll from a huge number of thin layers will definitely whet your appetite! A chic breakfast or snack from completely affordable products - be sure to try it!

Omelette with vegetables is a quick and delicious breakfast recipe.

Omelette is a common egg dish. I suggest varying it and creating an omelette with eggplant and tomatoes. The eggs can be mixed not with milk, as usual, but with mayonnaise. It turns out tasty, satisfying and appetizing!

Although this delicious dish is cooked in a frying pan, it is more reminiscent of a casserole than a regular omelet. Thanks to a large number of vegetables, the dish turns out to be catchy, juicy, and pieces of boiled smoked sausage add a pleasant smell, taste and satiety. Try it!

An omelette with vegetables or other products of your choice (from those available in the refrigerator) is an international and democratic dish, which in Italian cuisine is called a “frittata”. There are no special tricks. Unless the making of a frittata is completed in the oven, and you need to be careful not to overdry the dish, but only slightly brown it. What distinguishes a frittata from an omelet, perhaps, is that it is good not only hot, but also warm, and even cooled.

A truly summer-tasting dish that can be a good breakfast, lunch or even dinner is an omelet with zucchini, spinach and green onions. Simple and tasty food, which is not at all difficult to prepare.

Even the pickiest eater can be fed healthy and nutritious chickpeas by making this eggless vegetarian omelette. Naturally, this is not an omelet at all, it’s faster than a casserole, but in appearance it is very reminiscent of it. Well, the taste is vaguely reminiscent of an omelette. A good candidate for supporters of a vegetarian diet or for those for whom eggs are contraindicated.

A fascinating dish made from egg whites and vegetables – egg white omelet with potatoes and cabbage. Juicy stewed cabbage with onions and slices of boiled potatoes mix wonderfully with a tender egg white omelette. A good solution for a hearty breakfast, lunch or dinner!

A recipe for a healthy, tasty and satisfying breakfast - omelet with spinach, sweet pepper and dill.

For lunch I had some very bright and tasty scrambled eggs! I decided to show it))

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Vegetable Omelette Recipes

Vegetable “omelet” without eggs

Wheat flour – 4 tbsp. l.

Vegetable oil – 3 tbsp. l.

If the zucchini is young, you don’t have to peel it, cut it into cubes, and put it in a frying pan with heated oil. Simmer covered for 2-3 minutes.

Add diced tomato to the zucchini. Salt. Simmer covered for another 10 minutes.

At this time we make a batter from water and flour. Stir the flour with a fork, add a little salt.

Vegetable broth with egg white omelette

Potatoes – 100 g

Parsley root – 20 g

Egg white – 1 g

Butter – 5 g

Cut the vegetables into pieces and cook in lightly salted water under a lid, let sit for an hour and strain.

Mix the egg white with milk, pour into a greased frying pan and bake, then cool to room temperature and cut the omelette into 5-6 pieces.

Baked omelette “Vegetable tenderness”

sour cream – 1/2 cup

grease the baking dish with oil

cut the cheese into plastic pieces and place on the bottom of the mold

break three eggs into a separate bowl, add salt and mix

pour half the egg mixture over the cheese

put finely chopped vegetables and pour over soy sauce.

Vegetable omelet

2 chicken eggs (or 8 quail),

4 tablespoons yogurt,

half a clove of garlic,

dill or basil.

1 small shallot (or a tablespoon of finely chopped reddish or onion),

half a sweet reddish pepper (I used frozen),

4 cherry tomatoes or 1 medium tomato (I used frozen tomato paste),

5 tablespoons of green peas (I used canned ones)

Finely chop the garlic and onion. Cut the peeled vegetables into very small cubes (pepper without seeds). Chop the greens.

Pour a tablespoon of olive oil into a frying pan and lightly fry the onion and garlic over medium heat.

Add the vegetable mixture and simmer for 5 minutes.

Baked vegetable omelette

Salt – 1 teaspoon

Shallots – 2 heads

Butter – 1 tablespoon

Garlic – 2 cloves

Ground red pepper - a pinch

Ground dark pepper - to taste

Yellowish sweet pepper – 1 piece

Olive oil – 1 tablespoon

Grated Parmesan cheese – 2 tablespoons

Chicken eggs – 6 pieces

Zucchini – 1 piece

Preheat the oven to 230 degrees. Chop the zucchini, peppers and onions. Place in a baking dish and drizzle with oil and sprinkle with salt and pepper. Stir and bake for about 10 minutes. Remove and add chopped garlic and stir again. Send it back for another 10 minutes.

At this time, beat the eggs in a bowl, add milk, cheese and 0.5 teaspoon of salt. Whip it up.

Omelette with potatoes and vegetable salsa

Greens - to taste

Chicken egg – 2 pcs

Potatoes – 1 pc.

Spices - to taste

Bell pepper – 1 pc.

Hard cheese – 70 g

Ingredients for our breakfast

Cut the potatoes very thinly into transparent slices. Since potatoes are the only product that can stick to the bottom of a Zepter pan, add almost 2 drops of olive oil to the bottom of a cool pan and lubricate the entire surface. Place potatoes on top.

Beat the eggs in a separate bowl with a fork (I also like...

Vegetable broth with omelette, vegetables and ginger

Celery – 1 piece

Butter – 1 tablespoon

Sushi rice – 300 g

Sweet peas – 250 g

Shiitake mushrooms – 12 pieces

Sake – 5 tablespoons

Mirin – 2 tablespoons

Greens – 1 bunch

Onions – 2 heads

Carrots – 2 pieces

Soy sauce – 6 tablespoons

Sugar – 2 tablespoons

Chicken eggs – 4 pieces

Pour boiling water over the shiitake mushrooms and leave for 20 minutes. Then thoroughly wash and remove the legs.

Mix water with soy sauce and mirin, add salt and sugar and bring to a boil. Place mushrooms in broth.

Chop carrots, celery and onions, fry in butter and add to mushrooms. Cook for 10 minutes.

Wash the sweet peas and boil in salted water.

Dietary vegetable omelet

Feta – 25-35 G (optional)

Cherry tomato – 2-3 pieces

Pepper – 1 pinch

Sweet pepper – 0.5 pieces

Salt – 1 pinch

Purple onion – 0.5 pieces

Egg – 5 pieces (2 eggs and 3 whites)

1. The recipe for making a dietary vegetable omelet is quite simple. First you need to prepare all the vegetables. In this version it is a purple onion, sweet pepper, small tomato and spinach. You can also add Feta cheese if desired.

2. Vegetables need to be cut into small cubes. Wash the spinach, dry it and chop it slightly. Divide all the filling.

Small vegetable omelette

sprig of rosemary – 1 piece

salt, pepper – – To taste

smoked ham – 1 slice

olive oil – 9 tbsp. spoons

garlic – 1 clove

tomato – 1 piece

zucchini – 1 piece

tarragon sprig – 1 piece

Bay leaf – 1 piece

Cut the zucchini and tomato into small cubes.

Pour 3 tablespoons of olive oil into a frying pan over medium heat and, when hot, add the garlic clove, tarragon sprigs, rosemary and bay leaf. Fry for one minute, stirring.

Add diced zucchini and mix well. Lightly salt (2 pinches). Fry until done, but oh.

Frittata with beet tops, broccoli and cherry tomatoes or Savory Vegetable Omelet

ground dark pepper

cherry tomatoes - 1 handful

reddish beet tops - 5 huge leaves

Wash the tops and chop them as finely as possible. Divide the broccoli into small pieces, wash the cherry tomatoes and leave completely.

We divide the eggs into whites and yolks. Salt the whites and put them in the freezer for 2-3 minutes.

In a large bowl, mix the yolks, mustard, fermented baked milk, bran and mix well.

Then add beet tops, broccoli, tomatoes, pepper, sprinkle with oregano and accur.

Autumn vegetable soup with buckwheat omelette

Buckwheat – 2 tbsp. l.

Chicken egg – 2 pcs

Leek – 100 g

First, cook the beef broth. I cooked from the pulp because I needed boiled beef. You can cook it on the bones. You can also use chicken broth. When cooking, I added onions and carrots; at the end of cooking, the broth should be salted to taste

Boil buckwheat until tender, adding salt. I used buckwheat from Mistral

Vegetable ratatouille, omelette rolls and sea buckthorn juice

zucchini – 1 piece

sea ​​buckthorn – 300 G (for fruit drink)

salt, pepper - to taste

flour – 0.5 tbsp. spoons (for rolls)

green onions – 1 part (bunch, for rolls)

long sausages – 2 pieces (for rolls)

tomatoes in their juice – 3 pieces

milk – 200 ml (for rolls)

honey – 2 tbsp. spoons (for fruit drink)

eggplant – 1 piece

eggs – 3 pieces (for rolls)

tomato – 2 pieces

water – 500 ml (for fruit drink)

greens - to taste

garlic – 2 cloves

Let the sausages cook in a perfectly heated frying pan, fry (in olive oil) the onion, cut into medium cubes

Fry the onion for 2-3 minutes and add diced eggplants and finely chopped garlic, fry for another 1-2 minutes.

Add zucchini and cook for 2-3 minutes.

Add fresh and canned tomatoes, also diced and a little g.