Omelets are simple, nutritious breakfasts that can cover all the food groups. They’re also ideal for using up leftover vegetables from the night before. This vegetarian omelet can do double-duty as a dinner on a busy weeknight because it can be thrown together so quickly.
- Yield: 4 Servings
- 8 eggs
- 8 tablespoons (112 ml) lactose-free milk
- Salt and pepper
- ½ tablespoon (7 g) butter
- 1 large potato, boiled and sliced
- 1 zucchini, sliced
- 1 tomato, sliced (omit for reflux)
- 1 tablespoon (3 g) finely chopped basil, plus more for serving
- 1 cup (120 g) grated mature cheese
- Preheat the broiler. Beat the eggs, milk, and seasoning together. Melt the butter in a large, ovenproof skillet. Add the egg mixture and cook, pulling in the edges to allow the raw egg to fill the spaces, until the base is semi-set.
- Evenly distribute the potato, zucchini, and tomato (if using) over the egg mixture. Sprinkle the basil over the top. Cover the whole omelet with the grated cheese. Place the skillet under the broiler on the middle shelf until the cheese is melted. Garnish with fresh basil and serve hot, straight from the skillet.