This café-style breakfast plate brings together a fluffy herb omelette and a colorful veggie hash made with potatoes, tomatoes, mushrooms, and broccoli. It’s hearty, balanced, and full of fresh flavors. Perfect for mornings when you want something nourishing yet simple.

Fluffy-Omelette-Veggie-Medley

Ingredients

For the Omelette

  • 3 large eggs
  • 2 tbsp milk or water
  • Salt & pepper to taste
  • 1 tbsp butter
  • 1 tbsp fresh parsley, finely chopped
  • Optional: chives, oregano, shredded cheese

For the Veggie Hash

  • 1 cup diced potatoes (parboiled or pre-cooked)
  • ½ cup cherry tomatoes, halved
  • ½ cup mushrooms, sliced
  • ½ cup broccoli florets
  • 1 tbsp olive oil
  • Salt & pepper
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • Fresh herbs for garnish

Instructions

Step 1: Prepare the Veggie Hash

  1. Heat olive oil in a pan over medium heat.
  2. Add parboiled potatoes and sauté until they begin to crisp.
  3. Add mushrooms and broccoli; cook until softened.
  4. Add cherry tomatoes and season with salt, pepper, paprika, and garlic powder.
  5. Toss everything together and cook for 2 more minutes.
  6. Transfer the veggies to one side of the plate.

Step 2: Make the Omelette

  1. Whisk eggs, milk/water, salt, pepper, and chopped herbs.
  2. Heat butter in a pan over medium-low heat.
  3. Pour in the egg mixture and tilt the pan to spread evenly.
  4. Cook gently without browning the bottom too much.
  5. When mostly set, fold the omelette in half.
  6. Slide it onto the plate beside the veggie hash.

Chef’s Tips

  • Low heat = softer omelette. Cooking slowly keeps eggs tender.
  • Pre-cook potatoes for perfect crispiness without burning.
  • Add cheese inside the omelette for a richer café-style version.
  • Finish with fresh herbs or chili flakes for extra flavor.
  • A splash of cream instead of milk creates a fluffier texture.
Scroll to Top