Sesame Vegie Omelet
Elevate your breakfast game with this vibrant Sesame Veggie Omelet, a protein-packed dish bursting with fresh flavors and a hint of nutty sesame goodness. Perfectly fluffy eggs are combined with crisp red bell peppers, tender zucchini, earthy spinach, and aromatic green onions for a hearty filling that’s both nutritious and satisfying. The subtle drizzle of soy-infused sauce and a sprinkle of toasted sesame seeds take this omelet to the next level, offering a delightful blend of savory and umami notes. Prepared in under 20 minutes, this quick and easy skillet recipe is ideal for busy mornings or a wholesome brunch. Serve warm and let the wholesome ingredients and unique Asian-inspired twist make your day extra special. Perfect for fans of healthy omelets, quick breakfast ideas, and veggie-loaded recipes!
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Recipe Information
Ingredients
- 3 large Eggs
- 1 tablespoon Sesame oil
- 2 tablespoons Milk
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup (diced) Red bell pepper
- 0.25 cup (diced) Zucchini
- 0.5 cup (chopped) Spinach leaves
- 2 stalks (finely sliced) Green onions
- 1 teaspoon Sesame seeds
- 1 teaspoon Soy sauce
- 1 teaspoon Water
Instructions
In a mixing bowl, crack the eggs and whisk them with the milk, salt, and black pepper until well combined. Set aside.
Heat a medium non-stick skillet over medium heat and add the sesame oil.
Once the oil is hot, add the diced red bell peppers and zucchini. Sauté for 2-3 minutes or until slightly tender.
Add the chopped spinach leaves and green onions to the skillet, stirring for 1-2 minutes until the spinach wilts. Remove the vegetables from the heat and set aside.
In the same skillet, add a bit more sesame oil if needed and pour the egg mixture evenly into the pan. Let it cook undisturbed on medium-low heat for 2-3 minutes or until the edges start to set.
Sprinkle the sautéed vegetables evenly over one-half of the omelet and allow it to cook for another 1-2 minutes, until the eggs are mostly set but still slightly soft on top.
Carefully fold the empty side of the omelet over the vegetable-filled side to create a half-moon shape. Cook for another 1-2 minutes to ensure the filling is warm and the omelet is fully cooked.
In a small bowl, mix the soy sauce and water. Drizzle this over the completed omelet for added flavor.
Garnish the omelet with a sprinkle of sesame seeds before serving. Enjoy while warm!
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.8 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 172 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 612 mg | 13% | |
*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.
