Rainbow Veggie Omelet

Rainbow Veggie Omelet

Serves 4

  • 6 eggs
  • 1 medium green bell pepper
  • 7-8 cherry tomatoes
  • ½ purple onion
  • 4-6 baby portabella mushrooms
  • 1/4th C chopped parsley
  • ½ C milk
  • 1 Tbsp. all purpose flour
  • 1 tsp. vegetable oil
  • ½ tsp . Himalayan Sea Salt
  • ½ tsp. sriracha sauce
  • few dashes of black pepper


Beat eggs, milk, and flour until well incorporated. Dice up and add all veggies except mushrooms. Slice mushrooms, set aside. Add salt, pepper and sriracha sauce to mix. Incorporate well. Oil pan and heat, add mix to pan, top with mushroom slices. Cook on low-medium heat for about 15 min until egg is cooked through in the middle. Let cool for another 5 min, remove from pan and slice as desired.


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