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Rainbow omelette

This rainbow omelette makes the morning more cheerful, while the vegetables provide important vitamins for our body. It’s easy to make, yummy and perfect for fussy children too. You can serve it for breakfast, brunch or lunch ( with a green salad). The beans can be substituted with green peas, if preferred. It's ideal for party nibbles too - just let it cool, then cut it into small squares or thin wedges.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1 small red onion
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 100 g edamame or broad beans
  • 1 tsp chopped parsley
  • 1 pinch of chilli flakes optional
  • 6 eggs

Method
 

  1. Thinly slice the onion and bell peppers. Heat the oil in a large, non-stick frying pan and gently soften the garlic, onion and pepper, stirring occasionally. It should take about 10 minutes.
  2. Add the beans and chilli flakes (if used), followed by the chopped parsley. Cook for a couple of minutes.
  3. Meanwhile, lightly whisk the eggs with a fork.
  4. Pour the egg mixture over the vegetables, letting it spread out evenly. Cook over low heat for about 10 minutes. When the top of the omelette is gooey, brown it quickly under a grill.
  5. Serve warm.