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It's vegetarian week, so we're increasing our one-day-a-week goal of eating meat-free!
This week I will publish THREE delicious vegetarian recipes, which have passed the "husband's carnivore taste test."
Let's start with this vegetable omelette! Packed with tomatoes, zucchini, bell peppers, carrots, and beans, we're getting some serious five-a-day brownie points.
All done in a skillet, stacked with tortillas, topped with bubbly, mellow cheese, and finished with a large stack of additional toppings, such as red onion, avocado, chili peppers, and fresh coriander. This quick dinner is the perfect midweek meal for a hungry family.
Here is a quick view of the process steps. There is also a full video below.
-> If you are interested in increasing your vegetarian meals, visit the National Vegetarian Week website and subscribe to the newsletter to receive information on tips, competitions and recipes.
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Are you a vegetarian or trying to eat some meatless meals? Some of my favorites are; my, this, my or my Vegetarian Kway Teow (you know I love my Asian recipes).
I would love to meet some of your favorites!
Here is a preview of what will come tomorrow …
The vegetarian loaded omelette bread recipe:
Loaded vegetarian Mexican omelette
This vegetarian-laden Mexican omelette dinner is full of flavor and loads of healthy treats! A real pleasure that will not make you feel that you are missing the meat. Plus, it's ready in 20 minutes!
Cuisine: American, Mexican
- 1 1/2 tablespoons of olive oil
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 2 garlic cloves, peeled and crushed
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 teaspoon of cumin
- ½ teaspoon of cinnamon
- 1 teaspoon ground coriander
- 1 red or green pepper, chopped
- 2 400g (14oz) cans good quality chopped tomatoes
- 1 x 400 g (14 oz) can of drained and rinsed beans or mixed beans
- 1 teaspoon of honey
- Pinch of salt and pepper
- 25 g grated vegetarian cheddar cheese
- 4 tablespoons double cream (thick)
- 1 pinch of salt and pepper
- 3 tablespoons sour cream
You will also need:
- 2 flour tortillas (use gluten-free tortillas if necessary)
- 100g Mixed Vegetarian Cheddar and Grated Vegetarian Red Leicester
- 1 small bunch fresh cilantro (cilantro), chopped
- 1 fresh red chili (I liked the Fresno chilies) sliced
- 1 ripe avocado, pitted, picked and sliced
- ½ small red onion, peeled and thinly sliced
United Kingdom (metric) – ** Convert to US measurements USA **
In a large skillet, heat the oil over medium heat and add the onion and carrot. Cook for 5 minutes until the onions begin to soften.
Add garlic, yellow pepper, and zucchini. Stir and cook for 2 minutes, then add the cumin, cinnamon, ground coriander, and chili. Stir and cook for another minute, then add the canned tomatoes, beans or mixed beans, honey, salt, and pepper. Bring to a bubble and simmer for 10 minutes, while mixing your cheese sauce.
In a bowl, mix the 25g of cheese, double cream, salt, pepper, and sour cream. This is your cheese sauce: it will have a thick and spreadable consistency.
Now is the time to put on layers. Place half of the vegetable sauce in the pan in a bowl and flatten the remaining sauce in the pan. Put an omelette over the sauce in the pan, then spread half of the cheese sauce over the tortilla. Top with remaining vegetable sauce from bowl. Then place your second omelette on top, followed by the rest of the cheese sauce.
Sprinkle in the 100g of mixed cheese and set the pan on medium to high heat for one minute until the sauce begins to bubble.
Place the pan under the grill for a couple of minutes until the cheese melts and bubbles.
Serve from the skillet, topped with fresh coriander, sliced chili, avocado, and red onion.
Nutritional information is per serving.
Hi, I'm Nicky
I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.