Vegetable Garden Omelet
Bursting with vibrant vegetables and perfectly fluffy eggs, the Vegetable Garden Omelet is a quick, wholesome breakfast option that brings the flavors of your favorite farmer's market right to your plate. This nutritious recipe combines protein-rich eggs whisked with a touch of milk, seasoned with a pinch of salt and pepper, and cooked to perfection with a colorful medley of sautéed red and green bell peppers, sweet onions, and tender baby spinach. Juicy cherry tomatoes and gooey cheddar cheese create a flavorful filling, while the easy one-pan cooking method ensures a hassle-free start to your morning. Ready in just 20 minutes, this hearty omelet is the ultimate way to enjoy a veggie-packed meal that’s as satisfying as it is delicious. Perfect for busy mornings or a light lunch, this dish is sure to impress with its fresh ingredients and classic flavors.
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon olive oil
- 0.5 cup (diced) red bell pepper
- 0.5 cup (diced) green bell pepper
- 0.25 cup (diced) yellow onion
- 1 cup (loosely packed) baby spinach
- 0.5 cup (halved) cherry tomatoes
- 0.25 cup shredded cheddar cheese
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the milk, salt, and pepper, then whisk until the eggs are well blended and frothy.
Heat a non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced red bell pepper, green bell pepper, and onion. Sauté the vegetables for 3-4 minutes until they start to soften.
Add the baby spinach to the skillet and cook for another 1-2 minutes until it wilts. Remove the vegetables from the skillet and set aside.
Reduce the heat to low and pour the egg mixture into the skillet, tilting the pan to ensure the eggs evenly coat the bottom.
Cook the eggs undisturbed for 2-3 minutes, or until they begin to set around the edges.
Evenly distribute the cooked vegetables and halved cherry tomatoes over one half of the omelet. Sprinkle the shredded cheddar cheese on top of the vegetables.
Use a spatula to carefully fold the other half of the omelet over the filling. Cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
Slide the omelet onto a plate and serve immediately. Enjoy your Vegetable Garden Omelet!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.6 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 370 mg | 28% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 665 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.
