The best omelettes with vegetables and greens

Vegetable omelette

Let's start with the vegetable omelette: a light and tasty dish to serve as an appetizer or as a main course perhaps together with a nice salad summer.

Ingredients

• Butter (as needed)
• Fresh or frozen peas
• A carrot
• 4 eggs
• Marjoram (as needed)
• Salt and pepper (to taste)

Preparation

• Heat a knob of butter in a non-stick pan and then add two or three tablespoons of fresh or frozen peas, the previously boiled and diced carrot and a pinch of marjoram.
• Let it cook over high heat for a few minutes and then add salt, pepper and the vegetables and the beaten eggs and mix.
• All you have to do is grease the pan with oil and pour in the mixture to see your delicious vegetable omelette appear.

Omelette with peppers

Omelette with peppers Instead, it presents itself as a colorful second course. Here's the recipe:

Ingredients

• A pepper
• 4 eggs
• A little bit of dough
• Salt and pepper (to taste)
• Oil (as needed)

Preparation

• Grill 3-4 slices of peppers of different colors, remove any remaining skin and then cut them into strips.
• Beat the eggs with the Parmesan, salt and pepper and add the pepper strips.
• Pour the mixture into the oiled non-stick pan and cook the omelette.

Omelette with ham

And now we present you a perfect frittata for a tasty summer aperitif in the garden with friends: the omelette with ham.

Ingredients

• 60 grams of cooked ham
• 2 spoons of pine nuts
• 4 eggs
• Oil (as needed)

Preparation

• After dicing the cooked ham, sauté everything in a pan with a drizzle of oil. Chop the pine nuts and add them to the pan. HamLet everything simmer for a few minutes.
• Mix the ham and pine nuts with the beaten eggs and after greasing the pan with oil, place it on the heat and pour in the mixture.
• Cook the omelette on both sides and serve hot.

Zucchini omelette

The zucchini omelette It's a delicately flavored dish, very easy to prepare, and incredibly delicious. Here's how to make it:

Ingredients

• 500 gr of courgettes
• Extra virgin olive oil
• A clove of garlic
• A sprig of parsley
• 6 eggs
• 20 g butter
• Salt and pepper (to taste)
• Grated Parmesan cheese (as needed)

Preparation

• Cut the courgettes into thin slices and then fry them for about ten minutes with two tablespoons of extra virgin olive oil, a clove of garlic and a tuft of parsley chopped. Add salt and pepper.
• Beat 6 eggs with 3 tablespoons of grated Parmesan cheese, salt, and pepper. Add the zucchini and mix.
• Melt the 20g of butter in a pan, pour in the mixture and cook the omelette.

Chive omelette

And finally the recipe of the chive omelette:

Ingredients

• 20 stalks of chives
• 6 eggs
• 200g of artichoke wedges in oil
• 25g grated Parmesan cheese
• 25g grated Pecorino Romano cheese
• Extra virgin olive oil (as needed)
• Salt and pepper (to taste)

Preparation

• Transfer the artichoke wedges to a fine-mesh strainer and let them drain the preserving oil.
• Crack the eggs into a bowl, add the washed and chopped chives, the Parmesan cheese, the pecorino cheese, salt and pepper.
• Beat everything with a fork for a few minutes, add the artichokes and mix well.
• Heat 2-3 tablespoons of extra virgin olive oil in a nonstick pan. Pour in the mixture and cook over high heat for 2 minutes.
• Lower the heat, cover with the lid and continue cooking for another 4-5 minutes.
• Cook the omelette on both sides over medium heat and once cooked, serve it warm in wedges.

Read also: 

• Omelette with leftover vegetables
• Artichoke Frittata: The Baked Recipe
• Speck and Artichoke Frittata: A Recipe That Uses Leftover Cheese