Roasted Vegetables Spicy Omelette

The inspiration for this recipe comes from a little breakfast place in Amsterdam called Omlegg. It was one of the best breakfasts we have had since we moved to the Netherlands. More about the restaurant later, but the breakfast certainly made Mr’s culinary brain thinking and he challenged himself of re-creating the experience. Short of a few ingredients, he improvised and ended up with this recipe. Much to his relief, the Mrs approved it wholeheartedly!


  1. Cherry tomatoes – 5
  2. Button mushrooms – 2
  3. Onion – ½ small
  4. Capsicum – 1 small
  5. Garlic cloves – 2
  6. Eggs – 3
  7. Milk – ¼ cup
  8. Sliced pickled jalapenos – 8-10 pieces
  9. Salt – to taste
  10. Black pepper – to taste
  11. Red chilli flakes – to taste
  12. Olive oil – to drizzle
  13. Butter – 1 tbsp


  • Cut cherry tomatoes in halves; coarsely slice onion; slice strips of capsicum; coarsely slice the mushrooms and garlic cloves.
  • Spread the vegetables on a baking sheet, drizzle olive oil and give a good mix, bake it in the oven for 15-18 mins at 180°C.
  • Crack 3 eggs, add ¼ cup of milk, add salt to taste, add black pepper to taste, and red chilli flakes to taste. Whisk eggs well.
  • Melt 1 tbsp butter in a big frying pan, add the whisked eggs, spread them well in the pan. Cook well, add the roasted vegetables, season with salt and pepper, place the jalapeno pieces on top of the vegetables and fold the omelette.
  • Serve with salad and toasts!

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