Vegetable Omelette
Start your day with a nutritious and flavorful Vegetable Omelette—a quick and easy recipe that's perfect for breakfast, brunch, or even a light dinner! Packed with vibrant, fresh veggies like spinach, bell peppers, onions, tomatoes, and mushrooms, this protein-rich meal is elevated by the creamy goodness of melted cheddar cheese. The eggs are whisked with a splash of milk for a fluffy texture, then cooked to golden perfection in olive oil. Seasoned simply with salt, black pepper, and a touch of fresh parsley, this omelette is a delightful way to sneak in a full serving of vegetables. Ready in under 30 minutes, this hearty and versatile dish is as healthy as it is satisfying. Whether you're looking for a healthy breakfast idea or a quick vegetarian meal, this vegetable omelette is an ideal choice!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon olive oil
- 0.5 cup, finely chopped onion
- 0.5 cup, diced bell pepper
- 0.5 cup, sliced mushrooms
- 1 cup, fresh spinach
- 1 small, diced tomato
- 0.5 cup, shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon, chopped fresh parsley
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat olive oil in a large non-stick skillet over medium heat.
Add the onion and bell pepper to the skillet, and sauté for 3-4 minutes until they start to soften.
Add the mushrooms to the skillet and cook for another 2 minutes until they begin to brown.
Stir in the spinach and cook for about 1 minute until wilted.
Add the diced tomato and sauté for another minute just to warm it through.
With the vegetables still in the skillet, pour the egg mixture evenly over the vegetables.
Tilt the skillet slightly to ensure the eggs coat the entire base of the skillet.
Cook the omelette over medium-low heat until the eggs begin to set around the edges, about 4-5 minutes.
Gently lift the edges of the omelette with a spatula and tilt the pan slightly to allow uncooked eggs to flow to the edges and cook evenly.
Once the eggs are almost set, sprinkle the shredded cheddar cheese over one half of the omelette.
Use the spatula to gently fold the omelette in half covering the cheese-filled side.
Continue to cook for another minute or until the cheese is melted.
Carefully slide the omelette onto a serving plate, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 374 mg | 29% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1302 mg | 28% | |
*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.
