Use up whatever vegetables you have left in your fridge at the end of the week to make this delicious omelette or strata for a vibrant and delicious Sunday brunch. Use bell peppers, tomatoes, onion, asparagus, corn, mushrooms or whatever you have.


8 large eggs

 ½ cup milk 

2 tbsp oil

¼ cup chopped vegetable scraps (tomatoes, red bell peppers, mushrooms, onion, etc…) 

4 tbsp leafy herbs (parsley, cilantro, oregano)

Salt and Pepper to taste

For a Strata, you'll also need  1-2 cups of leftover bread, cubed

  • 4
  • EASY



  1. Chop the vegetable scraps nto small pieces.  Finely chop the herbs.
  2. Whisk the eggs with the milk until well combined.  For an omelette, skip to step #4.
  3. For a strata, add the cubed leftover bread and mix well with the eggs, vegetables and herbs.  Pour the mixture into a greased oven dish.  If you can, leave it in the fridge for the bread to soak up all the egg.  Then bake for 45 minutes in a preheated 180 degree centigrade oven, or until nicely browned.
  4. For your standard omelette, drizzle the oil into a non-stick pan over medium-high heat. 
  5. Pour the egg into the pan and add the vegetable scraps and herbs. Stir them into the egg and move the egg around in the pan so it cooks evenly. 
  6. Flip the omelette over to cook evenly on both sides. Add salt and pepper to taste.