Veggie-Stuffed Omelet with Cream Cheese and Sriracha
Quick, Delicious & Nutritious!
Inroduction
About this Recipe
By: Marija
This Veggie-Stuffed Omelet is a quick, nutritious meal packed with flavor and color.
Soft eggs are filled with a warm mix of quality frozen vegetables, folded and topped with creamy cream cheese, fresh cherry tomatoes, basil, oregano, and a touch of sriracha for heat.
It’s simple, satisfying, and perfect when you want something easy yet delicious!
Ingredients
- 3 large eggs
- Salt and pepper, to taste
- 1 tbsp cooking oil (for the pan)
- 1/2 cup mixed frozen vegetables (additive-free)
- 1 tbsp cream cheese
- 3-4 cherry tomatoes, halved
- Fresh basil leaves, for garnish
- 1/4 tsp dried oregano
- Sriracha sauce, to taste
Step by Step Instructions
Step 1
Prepare the Omelet:
In a bowl, whisk together 3 eggs with a pinch of salt and pepper. Heat a lightly oiled pan over medium heat, then pour in the eggs, letting them cook undisturbed until set.
Step 2
Cook the Veggies:
In a separate smaller pan, add a handful of mixed frozen veggies (I used high-quality, additive-free vegetables). Cook them for a few minutes until they’re warm and lightly roasted.
Step 3
Assemble the Omelet:
Spoon the cooked veggies onto one half of the omelet. Carefully fold one side of the omelet over the veggies, then fold the other side to close.
Step 4
Serve and Garnish:
Slide the omelet onto a plate and top with a dollop of cream cheese. Add cherry tomatoes, a few fresh basil leaves, a sprinkle of dried oregano, and a drizzle of Sriracha sauce for a bit of heat.
