Farm Fresh Omelet
Start your day with the vibrant flavors of a Farm Fresh Omelet, a hearty and wholesome breakfast packed with garden-fresh ingredients! Featuring fluffy farm-fresh eggs whisked with a splash of milk, this omelet comes to life with the perfect medley of sautéed bell peppers, zucchini, cherry tomatoes, and baby spinach. A layer of creamy cheddar cheese melts beautifully inside, creating an irresistible filling that bursts with flavor and nutrients. Cooked to golden perfection in a buttery skillet, this omelet is finished with a sprinkle of optional fresh chives for a gourmet touch. Ready in just 20 minutes, this one-pan wonder is an ideal choice for a quick weekday breakfast or leisurely weekend brunch. Perfectly customizable and loaded with protein and veggies, the Farm Fresh Omelet is a go-to recipe to celebrate the simplicity of fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 3 pieces large farm-fresh eggs
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
- 0.5 cup bell pepper (diced, any color)
- 0.25 cup zucchini (diced)
- 0.25 cup cherry tomatoes (halved)
- 1 handful baby spinach
- 0.25 cup cheddar cheese (shredded)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon chives (chopped, optional)
Instructions
Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk until well combined and frothy.
Prepare your vegetables: dice the bell pepper and zucchini, halve the cherry tomatoes, and rinse the baby spinach.
Heat a non-stick skillet over medium heat. Add the butter and let it melt, swirling to coat the pan evenly.
Add the diced bell pepper and zucchini to the skillet. Sauté for 2-3 minutes, stirring occasionally, until softened.
Add the cherry tomatoes and baby spinach to the skillet. Cook for an additional 1-2 minutes, stirring gently, until the spinach wilts slightly. Transfer the veggies to a plate and set aside.
Reduce the heat to medium-low. Pour the whisked eggs into the same skillet. Let the eggs cook undisturbed for 1-2 minutes, or until the edges begin to set.
Using a spatula, gently lift the edges of the omelet while tilting the pan to allow any uncooked egg to flow to the edges.
When the omelet is mostly set but slightly runny on top, sprinkle the shredded cheddar cheese over one half of the omelet.
Add the sautéed vegetables onto the cheese-covered half of the omelet.
Using a spatula, carefully fold the other half of the omelet over the filling. Press lightly to seal.
Cook for an additional 1-2 minutes, or until the cheese is melted and the omelet is cooked through.
Slide the omelet onto a plate. Garnish with chopped chives, if desired, and serve immediately.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.3 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 356 mg | 27% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 652 mg | 14% | |
*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.
