Vegetarian Denver Omelet
Elevate your breakfast game with this vibrant and hearty Vegetarian Denver Omelet, a meatless twist on the classic favorite. Packed with the fresh, colorful flavors of sautéed green and red bell peppers, yellow onion, and cremini mushrooms, this dish is as satisfying as it is nourishing. Fluffy eggs are whisked with a touch of milk for extra creaminess, then stuffed with gooey sharp cheddar cheese and tender, perfectly cooked veggies. A sprinkle of fresh parsley adds a pop of brightness to every bite. Ready in just 25 minutes, this quick and easy recipe is ideal for a wholesome breakfast or brunch and serves two generously. Perfect for vegetarian diets and bursting with protein and flavor, this skillet-cooked omelet delivers all the comfort of a Denver classic—no ham needed!
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Recipe Information
Ingredients
- 4 large eggs
- 0.5 green bell pepper
- 0.5 red bell pepper
- 0.5 yellow onion
- 0.5 cup cremini mushrooms
- 2 tablespoons olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup sharp cheddar cheese, shredded
- 2 tablespoons milk
- 1 tablespoon fresh parsley, chopped
Instructions
Start by prepping the vegetables. Dice the green and red bell peppers and yellow onion into small, even pieces. Slice the cremini mushrooms thinly.
In a medium-sized bowl, crack the eggs and add milk. Beat the eggs and milk together with a whisk until well combined. Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced onions and cook for 2 minutes until they begin to soften.
Add the bell peppers and mushrooms to the skillet and continue cooking for another 4-5 minutes, stirring occasionally, until the vegetables are tender. Transfer the cooked vegetables to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to low-medium.
Pour the egg mixture into the skillet. Let it cook undisturbed for about 2-3 minutes until the edges start to set.
Once the edges are set, gently lift them with a spatula and tilt the skillet to allow uncooked egg to flow underneath. Cook until the omelet is almost set but still slightly runny on top.
Evenly distribute the cooked vegetables and shredded cheddar cheese over one half of the omelet.
Using a spatula, carefully fold the other half of the omelet over the filling. Press gently to secure.
Cook for an additional 1-2 minutes allowing the cheese to melt and the omelet to finish cooking.
Slide the omelet onto a serving plate and garnish with freshly chopped parsley.
Serve immediately while hot.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.5 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 589 mg | 45% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 936 mg | 20% | |
*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.
