Cheesy Veggie Omelette
Start your morning with a burst of color and flavor by whipping up this irresistible Cheesy Veggie Omelette! Packed with vibrant sautéed vegetables like bell peppers, mushrooms, spinach, and onions, it’s a nutrient-rich breakfast option that doesn't skimp on indulgence. A trio of fluffy, seasoned eggs wraps around the savory filling, while melted cheddar cheese adds gooey richness to every bite. This quick and easy recipe, ready in just 20 minutes, is perfect for busy mornings or a lazy weekend brunch. Customize it with your favorite veggies, and pair it with a side of toast or a fresh salad for a wholesome start to your day. Perfect for vegetarians and omelette enthusiasts alike, this cheesy creation is sure to become a staple in your breakfast repertoire!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon oil or butter
- 0.25 cup, diced onion
- 0.25 cup, diced bell pepper
- 0.25 cup, sliced mushrooms
- 0.5 cup, chopped spinach
- 0.5 cup, shredded cheddar cheese
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy. Set aside.
Heat a non-stick skillet over medium heat and add the oil or butter. Let it melt and spread evenly across the pan.
Add the diced onions, bell peppers, and mushrooms to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted. Remove the vegetables from the pan and set them aside.
Reduce the heat to medium-low. Pour the egg mixture into the skillet, tilting the pan slightly to ensure the eggs spread evenly.
Allow the eggs to cook for 2-3 minutes, gently lifting the edges with a spatula to let uncooked egg flow underneath.
Once the eggs are mostly set but still slightly glossy on top, sprinkle the sautéed vegetables over half of the omelette.
Sprinkle the shredded cheddar cheese on top of the vegetables.
Using a spatula, carefully fold the omelette in half over the filling and gently press down to seal.
Cook for an additional 1-2 minutes to melt the cheese and fully set the eggs.
Slide the omelette onto a plate, garnish with fresh herbs or additional cheese if desired, and serve immediately.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 386 mg | 30% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
