Country Fresh Omelet Ina Garten Back to Basics
Start your morning with the vibrant, farm-fresh flavors of Ina Garten's Country Fresh Omelet from her "Back to Basics" collection. This easy-to-make omelet is bursting with colorful vegetables, including sweet red bell pepper, zucchini, and juicy tomatoes, all sautéed to tender perfection with aromatic fresh parsley and thyme. Fluffy eggs are enriched with a splash of whole milk, then folded around a hearty filling of sharp cheddar cheese and the sautéed veggie medley. Ready in just 25 minutes, this wholesome recipe highlights simple ingredients and classic technique, making it perfect for a nutritious breakfast or brunch. Serve it warm, paired with a crisp side salad or crusty bread, to enjoy the comforting essence of home-cooked goodness.
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Recipe Information
Ingredients
- 6 large eggs
- 1 tablespoon whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 cup onion, finely chopped
- 1 cup red bell pepper, diced
- 1 cup zucchini, diced
- 1 tomato, diced and seeds removed
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sharp cheddar cheese, shredded
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until frothy. Set aside.
Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add olive oil and butter, letting the butter melt completely.
Add the chopped onion to the skillet and sauté for 2–3 minutes until softened and translucent.
Add the diced red bell pepper and zucchini to the skillet and cook for another 3–4 minutes, stirring occasionally, until the vegetables are tender.
Stir the diced tomato, fresh parsley, and thyme into the vegetable mixture. Cook for 1–2 minutes, then remove the mixture from the skillet and set aside in a bowl.
Reduce the heat to medium-low and pour the egg mixture into the skillet. Allow it to cook undisturbed for about 2–3 minutes until the edges start to set.
Sprinkle half of the shredded cheddar cheese over one half of the omelet. Add the sautéed vegetable mixture evenly over the cheese. Sprinkle the remaining cheese on top of the vegetables.
Using a spatula, carefully fold the omelet in half, covering the filling. Press gently to seal.
Let the omelet cook for another 1–2 minutes to melt the cheese and fully set.
Slide the omelet onto a serving plate, garnish with additional fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1269 mg | 423% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.9 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1124 mg | 86% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2138 mg | 45% | |
*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.
