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Spring Vegetable Omelette with Vegetables » Simple and Healthy Recipe! ✅

  • 1/2 cup (generous) chopped onion

  • 20 asparagus tips, cleaned and finely chopped

  • 5 artichoke hearts, thinly sliced

  • 1 cup of peas

  • 2 cups spinach, chopped

  • 6 eggs

  • 3 tablespoons olive oil

  • 1 splash of milk or non-dairy milk

  • 2 tablespoons grated Pecorino or Parmesan

  • 1 teaspoon salt, more or less to taste

  • 1 pinch of pepper, more or less to taste

  • 1 gram of saffron (EXTRA)

  1. Preheat oven to 390 F˚ / 200 C˚.

  2. Heat the olive oil in a frying pan. Add the onion and fry lightly for a couple of minutes. Add the artichokes, asparagus and peas, add salt and pepper and cook, half covered, for 15 minutes. If the vegetables start to stick to the bottom, add a bit of water (just make sure it has completely evaporated when the vegetables are cooked). After this time, add the spinach and cook for another 5 minutes. Check the salt and add a little more if they seem bland.

  3. In a bowl, beat the eggs with the milk and a pinch of salt and pepper. Add the cheese and, if used, the saffron, dissolved in a tablespoon of warm water. Whisk briefly to incorporate all ingredients. Add the cooked vegetables to the eggs and beat to incorporate.

  4. Heat a cast iron or ovenproof skillet which will make your tortilla about 1 inch thick. Pre-greasing it will prevent it from sticking. Pour the tortilla mixture into the pan and let the bottom sit for a minute. Transfer to the oven and bake until golden brown and slightly browned on the surface, about 15 minutes. Check the top with your finger, and if it doesn’t seem to collapse when pressed, it’s done. You can also check with a knife if there is still an egg dripping from the center. Try not to overcook it! If you’re not 100% sure it’s done, it’s better to bake 5 minutes earlier than later.

  5. Serve with a side salad, some plain grains, with a nice slice of garlic bruschetta, or use it to fill a sandwich!

24-year-old Italian web developer, graphic and user interface designer who, like many designers, was seduced by food photography. I talk to too many random people when I’m in New York and too many random animals when I’m in the Italian countryside. I run, a blog about natural vegetarian and Italian cooking.

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