Vegetarian 5 Eggs with Ham Omelet
Elevate your breakfast game with this hearty and flavorful Vegetarian 5 Eggs with Ham Omelet! Packed with protein and vibrant vegetables, this recipe is a meat-free twist on the classic, featuring mock ham slices, fresh spinach, red bell pepper, and creamy shredded cheddar cheese. Whisked with milk for extra fluffiness, the five eggs create a tender base for the sautéed veggies and melted cheese. Perfectly seasoned with a touch of salt and pepper, this omelet is cooked to golden perfection and folded to seal in the rich, savory filling. Ready in just 20 minutes, it’s an ideal breakfast or brunch option for two, combining indulgence and nutrition in every bite. Enjoy it warm for a satisfying start to your day! Keywords: vegetarian omelet recipe, 5 eggs omelet, mock ham, quick breakfast recipe, spinach and cheese omelet.
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Recipe Information
Ingredients
- 5 large eggs
- 100 grams mock ham slices
- 2 tablespoons butter or olive oil
- 50 grams fresh spinach
- 0.5 medium red bell pepper
- 0.25 medium onion
- 100 grams cheddar cheese, shredded
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons milk
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper. Whisk together until well beaten and frothy.
Dice the mock ham, red bell pepper, and onion into small pieces.
Heat 1 tablespoon of butter or olive oil in a non-stick skillet over medium heat.
Add the onion and red bell pepper to the skillet and sauté for 3-4 minutes until softened.
Add the mock ham and spinach to the skillet and cook for another 2-3 minutes until the spinach is wilted.
Transfer the vegetable and mock ham mixture to a bowl and set aside.
In the same skillet, add the remaining tablespoon of butter or olive oil and reduce the heat to medium-low.
Pour the beaten eggs into the skillet, tilting the pan to ensure the eggs cover the bottom evenly.
As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked eggs to flow to the edges.
Once the eggs are mostly set but still soft on top, spread the vegetable and mock ham mixture evenly over half of the omelet.
Sprinkle the shredded cheddar cheese over the filling.
Carefully fold the omelet in half to enclose the filling and cook for another minute to melt the cheese.
Slide the omelet onto a plate, cut in half, and serve warm.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1138 mg | 379% | |
| Sodium | 3304 mg | 144% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 958 mg | 74% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1056 mg | 22% | |
*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.
