Dill Vegetable Omelette with Raspberry Greek Yogurt

An omelette is an easy go to breakfast. This one is full of sweet vegetables like onions, bell peppers and tomatoes sautéed in vinegar. Dill and turmeric are the perfect earthy pairs. On the side is a sweet and easy way to flavor greek yogurt.

View fullsize

---

prep time: 10 minutes
cook time: 15 minutes

servings: 2

---

Ingredients:

OMELETTES

• 4 eggs

• 1 small to medium red bell pepper chopped

• 1/2 of a white onion chopped

• 1 cup cherry tomatoes quartered

• 1 tbsp. olive oil

• 1/2 tbsp turmeric

• 1/2 tbsp dried dill (or 1 tbsp fresh dill)

• 3 tbsp apple cider vinegar

• 1 tbsp butter

• Salt and pepper

• 1/4 cup grated havarti and dill cheese

• Basil for garnish

RASPBERRY GREEK YOGURT

• Plain greek yogurt

• 3 tbsp honey

• 2 cups fresh raspberries

• Juice of 1 lemon

• More honey for flavor

---

Directions:

1. Start by emptying your raspberries into a saucepan. Empty the lemon juice and about 3 tbsp of honey into the pan as well. Bring heat up until the mixture boils, and then let simmer. Stirring occasionally. You want most of the berries to break down but a few berries to be in tact. Add honey until the taste is only slightly sweet. Set aside to cool.

2. While the berries are cooking, drizzle olive oil in a small pan over medium-high heat. Add in the onion and season with turmeric. Cook for about 2 minutes.

3. Add in the cherry tomatoes, dill, and apple cider vinegar. Cook until tomatoes start to soften. Add in the bell pepper and cook for about a minute more. (You can cook the pepper longer, I enjoy the crunch more undercooked peppers give the omelette.) Set aside.

4. In a small bowl, crack two eggs and add in some salt and pepper. Whisk the eggs together for a few minutes. The longer you whisk, the fluffier your omelette will be.

5. Butter a small frying pan, I used the same pan I cooked the veggies in. You could use olive oil or cooking spray as well. Pour the egg mixture into the pan at medium-high heat again. Once the bottom of the egg is cooked, and the top part is a little runny, pour a tiny bit of water at the bottom of the pan, and cover with a lid. Check the omelette, the top should be cooked and the water evaporated in about 1 minute.

6. Take half of the veggie filling and place it on one side of the egg. Sprinkle some grated cheese on top of that. Using a rubber spatula, gently lift the side of the egg without filling and press it on top of the side that does. Hold for about 5 seconds as the heat will melt the cheese. Pull the omelette out and plate, and repeat again with two more eggs for a second omelette. Use the rest of the filling the same way.

7. Garnish with more cheese and fresh basil.

8. In small bowls, empty some plain greek yogurt and swirl together with honey until it reaches your desired sweetness. Spoon generous amounts of the raspberry sauce into the bowl and enjoy.