Hot summer days call for crisp veggies and satisfyingly healthy meals. This summer veggie omelette certainly has a lot to offer, and the fiber and protein will keep you full throughout your morning.

And don’t worry if your omelette tears a bit or ends up resembling more of a scramble than intended. I have made plenty of omelettes in my day, and I can count on one hand how many times they have turned out perfectly (see evidence below). Besides, I am #antiperfection anyway.

Summer Veggie Omelette 

3 eggs

Cheese

5-6 Cherry tomatoes

1/4 cup Corn 

1 tbsp pesto

Spinach

Micro greens 

Salt and pepper to taste 

1. Heat one frying pan over medium high heat, and one small sauce pan over medium heat.
2. Prepare filling ingredients – slice cherry tomatoes in half and grate your cheese.
3. Add a small pat of butter to the sauce pan, followed by the pesto, tomatoes and corn. Heat these ingredients while whisking and cooking the eggs.
4. Beat eggs with a whisk or fork in a small bowl. Melt a small pat of butter in your frying pan, making sure entire pan is coated. Pour egg mixture into your pan. Once set (egg is no longer runny, not a lot of movement when you move the pan a bit) flip the omelette onto its other side.
5. Add cheese, heated corn & tomato mix, spinach & micro greens to one side of the omelette. Fold the omelette in half, over the filling. Sprinkle with sea salt & pepper.
6. Slide onto plate & serve immediately.

Enjoy!

xoxo,

Zoe Lauryn

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