Honey rainbow vegetable omelette

Name: Honey rainbow vegetable omelette
Total time: 20 min
Yield: 4 servings
Ingredients: 8 eggs; 4 tbsp milk; 4 tbsp liquid Meli honey; 2 red bell peppers, diced; 2 yellow bell peppers, diced; 2 green bell peppers, diced; 2 carrots, grated; 200 g cherry tomatoes, halved; 8 tbsp fresh chives, finely chopped; salt and pepper to taste; olive oil or butter for frying; grated cheese (optional)

Breakfast

Vegetarian

Preparation time

20 minutes

Number of persons

Ingredients

eggs
tbsp milk
tbsp liquid Meli honey
red bell pepper, diced red bell peppers, diced
yellow bell pepper, diced yellow bell peppers, diced
green bell pepper, diced green bell peppers, diced
carrot, grated carrots, grated
g cherry tomatoes, halved
tbsp fresh chives, finely chopped
salt and pepper to taste
olive oil or butter for frying
grated cheese (optional)

Instructions

Step 1

Whisk the eggs in a bowl with the milk, liquid Meli honey, salt, and pepper.

Step 2

Heat a bit of olive oil or butter in a large frying pan over medium heat. Add the diced red, yellow, and green bell peppers and grated carrot. Cook the vegetables for 3-5 minutes until soft.

Step 3

Pour the egg mixture over the vegetables in the pan and distribute evenly. Add the halved cherry tomatoes on top of the egg mixture.

Step 4

Cook the omelette until the eggs begin to set, about 5 minutes. Sprinkle with grated cheese if desired. Fold the omelette in half with a spatula and cook for a few more minutes until the cheese is melted and the eggs are fully set.

Step 5

Cut the omelette in half and place on plates. Garnish with fresh chives and serve warm.

Step 6

Serve with a drizzle of honey over the top for an extra sweet twist if the kids like it.

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