The mixed vegetable omelet, a tasty main course appreciated by all your guests.

The mixed vegetable omelet is a source of minerals and vitamins for our body, and nutritionists also recommend eating eggs once or twice a week.

For this recipe, you can use any sautéed vegetable you have left over from other preparations.

Ingredients for the Mixed Vegetable Omelet:

Difficulty: Very Easy
Cost: Affordable
Preparation time: 10 Minutes
Portions: 2 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Tools for the Mixed Vegetable Omelet:

Wash the zucchini well, remove the ends, cut them in half lengthwise, and then chop them.
Wash the bell pepper, dry it well, remove the stem and cut it in half lengthwise, remove the seeds inside, slice it and remove the white membranes inside, then chop it into not too large pieces.
Peel the onion and slice it thinly.
In a non-stick pan, add the extra virgin olive oil and when it starts to heat up, add the onion, let it brown well, then add the zucchini and let them flavor, then add the bell peppers and peas, stir well, season with salt and pepper, then deglaze with white wine and cook by covering the pan with a lid.
Once the vegetables are cooked, let them cool slightly.
In a bowl, beat the eggs with the Parmesan, season with salt and pepper, add the vegetables and mix well.
Grease a non-stick pan with extra virgin olive oil, heat the oil and when hot, pour in the mixture, cook well on one side, then flip it and finish cooking.
Serve the omelet with a side of mixed vegetables.

For this recipe, you can use any cooked vegetables you have on hand, consider using about 7-9 oz.

What can I substitute for grated Parmesan cheese?
With Grana Padano or Pecorino cheese.